Mango Salad with Salmon

Ingredients

1 large mango, peeled and cut into julienne strips
1-1/2 teaspoon salt
1 tablespoon lime or lemon juice
handful each of lamb’s lettuce and rocket leaves
12-14 coriander or mint leaves
4 salmon fillets, each about 100-125 g
2 tablespoons groundnut oil
2 shallots, thinly sliced
2 garlic cloves, crushed
1 large red chilli, deseeded and thinly sliced
1 teaspoon finely chopped lemon grass
5-cm piece of fresh ginger, peeled and finely chopped
2 kaffir lime leaves, finely shredded (optional)
1 tablespoon nam pla fish sauce or light soy sauce
2 tablespoons white wine vinegar
3 tablespoons hot water

Method

1. Put the mango strips in a bowl, and sprinkle with the salt and lime or lemon juice. Keep the lettuce and rocket, coriander or mint leaves in another bowl.
2. Cut the salmon fillets into halves lengthwise, then cut each piece into 3 thin strips.
3. Heat the oil in a large frying pan and fry all the chopped and sliced aromatic ingredients, stirring all the time, for 2 minutes. Add the fish sauce, vinegar and water, and simmer for another 2 minutes. Then add the fish, stir it around gently and cook on a low heat for 1 minute only. Remove from the heat, cover the pan and keep in a cool place for 5 minutes. Uncover and leave to get cool.
4. To serve, divide the leaves and mango slices among the serving plates, arranging them at the centre of each plate. Top with equal shares of the salmon pieces, with the cooking juices poured over them.

Makes 4 servings.

Source: Healthy Thai Cooking

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