Name: Grilled salmon & mango salad with coconut dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian
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

Grilled salmon & mango salad with coconut dressing

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

For the dressing

3 tbsp coconut cream
juice 2 limes
plus wedges to serve
1 tbsp fish sauce
2 tsp soft brown sugar

Method

step 1
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.
step 2
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.
step 3
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.