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Categories:
lime juice fish sauce brown sugar birdseye chili salmon lime wedges Mango Salsa mangoes avocado cilantro mint green onions shredded coconut
Viewed: 105 - Published at: 3 years agoIngredients
- 1/3 cup lime juice
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 None birdseye chili, finely chopped
- 4 (5oz) skinless salmon fillets, pin-boned
- None None lime wedges and arugula, to serve
- None None Mango salsa
- 2 None mangoes, stoned, peeled and chopped
- 1 None avocado, stoned, peeled and chopped
- 3 tbsp cilantro leaves
- 2 tbsp mint leaves + extra, to serve
- 2 None green onions, thinly sliced
- 1 cup shredded coconut
Method
- To make the dressing, mix the lime juice, fish sauce, sugar and chili in a small bowl and set aside.
- Heat a grill pan over a medium heat. Season the salmon and cook for 3-4 mins each side, until cooked to taste.
- To make the mango salsa, in a large bowl, combine the mangoes, avocado, cilantro, mint, onion, coconut and half of the dressing, tossing to coat.
- Serve the salmon with the mango salsa, lime wedges, arugula and extra mint leaves. Spoon over the extra dressing.
