The BBC Good Food logo
Grilled salmon & mango salad with coconut dressing

Grilled salmon & mango salad with coconut dressing

A star rating of 3.6 out of 5.5 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal396
fat24g
saturates11g
carbs17g
sugars17g
fibre4g
protein28g
salt0.9g
Advertisement

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

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.

Recipe from Good Food magazine, July 2013

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content