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
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
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.
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.
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.