Salmon and Green Mango Salad

My daughter-in-law gave me a green mango one day (they have a very productive tree in Sydney’s Inner West which threatens to swamp them with mangoes every year long after the Queensland ones are finished) and so at the end of the season I made a Salmon and Green Mango salad which is yummy and really easy. Here’s the recipe:

Salmon and Green Mango Salad

Serves 1 (or 2 as an entrée)

1 Salmon Steak
1 tbsp sesame seeds
2 Dutch carrots
1 small Lebanese cucumber
1 spring onion
1/2 green mango
A few sprigs of mint

Method:

Dressing:

In a jug, mix
2 tbsps Fish sauce
Juice of 2 limes
2 tbsps sugar
2 tbsps rice wine vinegar

Sprinkle salmon steak with sesame seeds and cook in a non-stick pan until done.  Leave to cool.  Meanwhile, cut the carrots, cucumber and mango into very thin neat little strips.
Arrange sliced vegetables on a plate.  Flake salmon on top.  Pour over dressing and decorate with mint sprigs.

And why not finish off with a dessert? The figs have been fantastic this year.  When I was a child, we could only get the dried ones – there is really no comparison in flavour, but both have their uses.