Ingredients
4 salmon fillets, skin on
3-4 tbsp olive oil
1 large mango, peeled and sliced
1 cucumber, cut into long ribbons (use a potato peeler or mandolin)
150g mixed lettuce
1/2 cup fresh mint leaves, roughly torn
1/2 cup fresh coriander leaves
1 red chilli, finely sliced (optional)
Dressing
Juice of 1 lime
2 tbsp fish sauce
1 clove garlic, crushed
1 tsp ginger, finely grated
2 tbsp sweet chilli sauce
1 tbsp sugar
Method
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Pat the salmon fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the fry pan and place over medium heat.
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Once the pan is heated, place the salmon fillets in the oiled pan, skin side down.
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Cook for 6-8 minutes, until the salmon is almost cooked through, then flip it over and cook the other side for just a minute or so.
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While the salmon is cooking, place the mango, cucumber, lettuce, mint and coriander in a large bowl and gently toss to combine.
Dressing
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Combine all the dressing ingredients in a small jar and shake until the sugar is dissolved.
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Divide the salad between four plates and place a salmon fillet on each.
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Drizzle with the dressing and top with fresh red chilli.
Serves 4
