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MANGO, HERB & CHILLI SALAD WITH CRISP-SKINNED SALMON

Ingredients

  • Prep 30 mins
  • Cook 5 - 6 mins
  • Serves 4
    • 4 x 175g fillets Atlantic salmon fillets, skin-on and pin-boned
    • 1 tbs extra virgin olive oil
    • Sea salt flakes, for sprinkling
    • 1/3 cup roasted salted peanuts, chopped
    • Steamed jasmine rice, to serve

Mango, herb & chilli salad:

    • 1 large firm (almost ripe) mango,
    • peeled and flesh cut into thin strips
    • ½ small red onion, finely sliced
    • 2 Lebanese cucumbers, halved,
    • deseeded and diagonally sliced
    • 1 cup coriander leaves
    • 1 cup Thai basil leaves
    • 1 long red chilli, deseeded and thinly sliced
    • 80g baby salad leaves

Sesame ginger dressing:

  • 1/3 cup lime juice
  • 1 tbs sesame oil
  • 1 ½ tbs finely grated ginger 1 tbs fish sauce
  • 1 tsp brown sugar

Directions

  • STEP 1 Pat salmon dry with paper towel. Rub 2 tsp oil and sea salt flakes into the skin. Set aside.
  • STEP 2 To make mango, herb & chilli salad, combine all ingredients in a large bowl. Chill until ready to serve.
  • STEP 3 To make the sesame ginger dressing, combine all ingredients in a screw-top jar. Shake until well combined just before serving.
  • STEP 4 Heat remaining 2 tsp oil in a large non-stick frying pan over medium heat. Add salmon, skin-side down, and top with a heavy-based frying pan to weigh it down. Cook for 3 minutes or until skin is golden and crisp. Remove weight, turn and cook for a further 2-3 minutes or until just cooked through.
  • STEP 5 Drizzle mango, herb & chilli salad with the dressing and gently toss to combine. Arrange salad on serving plates. Top each with a piece of salmon. Sprinkle with peanuts and serve with steamed jasmine rice.

Recipe Ingredient

Comments

  • Posted on by Leonie

    Good receipes. I’m not a well woman. Enjoy reading your pages about fruit and veg.

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