GRILLED SALMON & MANGO SALAD WITH COCONUT DRESSING

Grilled salmon & mango salad with coconut dressing image

An attractive, gluten-free salad of oily fish in a creamy coconut and lime dressing with light herbs and hot chilli

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 12

Ingredients

4 salmon fillets (about 125g each), boned and skinned
1 tbsp light soft brown sugar
100g green bean , 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

Steps:

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.

Nutrition Facts : Calories 396 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium