Cook the rice for about 25 minutes in a ratio of 1: 2 in salted water on low heat with the lid closed, until the rice has absorbed all of the water. Then put the rice in a baking dish lined with baking paper. The baking paper saves you oil for greasing.
In the meantime, peel the ripe mango and remove the core. Put the pulp in large pieces in a blender and puree. Then add the garlic and the peeled ginger and mix until creamy. Add the zest and juice of both limes and stir in the soy sauce. Put the mango marinade in a bowl.
Cut the spring onions into pieces approx. 2 cm wide and separate the florets from the broccoli, peel the stalk and cut into small pieces. Preheat the oven to the highest setting with the grill function.
Remove the salmon from the skin, save the skin. Turn the salmon pieces in the mango teryiaki and place on the rice. Put the skin back on the fillets so that they don`t burn in the oven afterwards. Mix the vegetables with the remaining mango marinade and spread around the salmon on the rice.
Put the baking dish in the oven and grill the salmon for about 12-15 minutes. Be careful that nothing burns, that happens very quickly. The salmon should be cooked to the point.
While the salmon is in the oven, lightly toast the sesame seeds in the pan and cut the mint into fine strips. Take the salmon out of the oven and serve with the mint, sesame seeds and a dollop of yogurt.
My cucumber pickle goes well with it (see my recipes).
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