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

  • Prep:15 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 396
  • fat 24g
  • saturates 11g
  • carbs 17g
  • sugars 17g
  • fibre 4g
  • protein 28g
  • salt 0.9g


  • 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


  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.

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