Summary

Ingredients

• 300 g salmon fillet (s), skinless
• some oil for frying
• salt and pepper
• 1 slice (s) watermelon (s), low in seeds, 0.5 cm thick
• 0.5 ½ mango (s)
• 0.5 ½ small cucumber (s), organic
• 12 cherry tomato (s)
• 2 stalks coriander leaves

For the dressing:

• 4 tablespoon coconut milk
• 1 teaspoon curry paste, yellow
• 0.5 teaspoon ½ palm sugar
• 0.5 ½ lime (s), the juice
• salt and pepper
• 1 tablespoon peanut oil

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Instructions

1. Dice the salmon, fry briefly on all sides in the heated oil, season with salt and pepper, remove from the pan, set aside and allow to cool.
2. Peel the watermelon slice and cut into pieces. Peel the mango, cut from the stone and dice the pulp. Wash and dry the cucumber and cut into thin slices either lengthways or crossways. Wash the cherry tomatoes, halve or quarter depending on the size.
3. For the dressing, heat the coconut milk in a small pot and dissolve the curry paste and palm sugar in it. Stir in peanut oil and season the dressing with lime juice, salt and pepper.
4. Arrange the salmon, fruits and vegetables on two plates, drizzle with a little dressing, serve the rest separately. Serve the salad sprinkled with finely plucked coriander leaves.
5. Tip: since the curry pastes have different levels of spiciness, it is best to take a smaller amount first and try.