Grilled salmon with mango salad

Grilled salmon with mango salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

This is a lovely dish for warm weather entertaining.

Ingredients

Quantity Ingredient
4 thick salmon fillets
1 small onion, finely sliced
2 garlic cloves, peeled and finely chopped
1 red bird’s eye chilli, seeded and finely chopped
2.5 cm piece ginger, grated
1 tablespoon fish sauce
1 tablespoon white wine vinegar
1 tablespoon sweet chilli sauce
2 tablespoons vegetable oil
1/2 cup water

To serve

Quantity Ingredient
1 mango, peeled and cut into thin strips
1 teaspoon lime juice
mixed salad greens
125g snow peas, blanched, and refreshed

Method

  1. Rinse the salmon very lightly and pat dry with paper towels. In a mixing bowl, add the onion, garlic, chilli, ginger, fish sauce, vinegar and sweet chilli sauce. Add the salmon fillets and allow to marinate for 1 hour.
  2. Meanwhile, place mango strips in a small bowl with the lime juice and marinate for 30 minutes. Heat a grill until hot, then brush the rack or pan with oil. When hot but not smoking, add the fish, reserving marinade and cook for about 6 minutes, turning once. Remove the fish and keep warm. Add the water and marinade to a small saucepan and boil a few minutes to form a sauce. To serve, peel away the skin and cut the fillets in half. Arrange on plates piled with salad greens. Spoon over the sauce and strew with snow peas.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again