I always think fruit and fish do work well together and mangoes can really take on flavour. I do have to share a kitchen gadget I have a mango de stoner and it was of the best things I have ever bought. The dressing was an accident as I bought a 2 pack of mangoes and didn’t notice one of them was really bruised and had gone mushy, I didn’t want to waste it so made a dressing and it was really delicious with the sour tamarind. This salad had loads of flavour in every mouthful and was bursting with freshness. As salmon is an oily fish the mango really cuts through it and you get creaminess from the avocado.
Ingredients (serves 2)
For the salad
- 1 Chinese leaf cabbage, sliced
- Roasted hot smoked salmon, flaked
For the salsa
- 1 mango, de stoned, peeled and cut into cubes
- 1 avocado, de stoned, peeled and cut into cubes
- 3 spring onions, sliced diagonally
- 1 red chilli, de seeded and finely chopped
- small bunch of mint and coriander leaves, roughly chopped
For the dressing
- 1 mango, flesh only
- thumbnail piece of ginger, peeled and finely chopped
- 1 garlic clove, minced
- zest and juice of a lime
- 1 tbsp rice wine vinegar
- 1 tsp tamarind paste
- 1 tsp palm sugar
- Start by making the salsa. Add all of the ingredients to a bowl and toss to combine. set aside.
- For the dressing – Add the mango, ginger, garlic, lime zest and juice to a food processor. Blitz until smooth. Transfer to a dish and stir in the rest of the ingredients.
- Assemble the salad by adding the sliced cabbage between 2 serving bowls. Top with the salsa. Add the salmon and serve the dressing on the side. Enjoy.