Mango Salad with Diced Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 tablespoon orange juice, freshly squeezed
- 5 tablespoon coconut milk
- 1 teaspoon curry, mild
- salt
- Pepper, black, freshly ground
- sugar
- 1 teaspoon cornstarch
- 2 tablespoon lemon juice
- 2 mango (s), peeled, diced
- 1 onion (s), red, finely diced
- 300 g tomato (s), cherry halved
- 2 chilli pepper (s), red, pitted, diced
- 1 bunch spring onion (s), cut into fine strips
- 2 tablespoon coriander greens, finely chopped
- 500 g salmon fillet (s), diced
- 4 tablespoon olive oil
- 1 oak leaf lettuce, cleaned
Print Recipe
Pin Recipe Instructions
- Bring the orange juice, coconut milk, curry, salt and sugar to the boil. Dissolve the cornstarch in the lemon juice, stir in, bring to the boil and allow to cool.
- Mix in the mangoes, onions, chilli cubes, tomatoes and coriander into the sauce. Season savory with salt and pepper.
- Salt and pepper the salmon cubes. Fry crispy all over in very hot oil. Add the spring onions and fry for 1 minute.
- Arrange the lettuce leaves on a platter, spread the mango and tomato mixture on top and then arrange the salmon mixture on the lettuce.
- As a starter for 6-8 people or as a main course for 2-3.
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