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.