Grilled salmon and mango salad with coconut dressing

Grilled salmon and mango salad with coconut dressing

Grilled salmon & mango salad with coconut dressing

An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 396
  • Carbohydrates 17
  • Saturated Fat 11
  • Sugar 17
  • Protein 28
  • Fat 24
  • Fiber 4
  • Salt 0.9

Ingredients

  • 4 salmon fillets (about 125g each), boned and skinned

  • 1 tbsp light soft brown sugar

  • 100g green beans, trimmed

  • 1 large ripe mango, peeled and cut into slices

  • 2 shallots, very thinly sliced and broken into rings

  • handful mint or coriander leaves

  • 50g toasted desiccated coconut

  • 1 thumb-sized red chilli, thinly sliced

  • 3 tbsp coconut cream

  • juice 2 limes, plus wedges to serve

  • 1 tbsp fish sauce

  • 2 tsp soft brown sugar

Method

  1. Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.

  2. Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.

  3. Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.