Summary

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

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Instructions

1. 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.
2. Mix in the mangoes, onions, chilli cubes, tomatoes and coriander into the sauce. Season savory with salt and pepper.
3. Salt and pepper the salmon cubes. Fry crispy all over in very hot oil. Add the spring onions and fry for 1 minute.
4. Arrange the lettuce leaves on a platter, spread the mango and tomato mixture on top and then arrange the salmon mixture on the lettuce.
5. As a starter for 6-8 people or as a main course for 2-3.