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ASIAN SMOKED SALMON, MANGO AND RASPBERRY SALAD
Asian smoked salmon, mango and raspberry salad
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How to:

Make salmon ceviche

Slice fresh raw salmon fillets ultra thin and marinate in a soya, lime, dried chilli, ginger, lemongrass and rice-wine vinegar dressing. Serve immediately, garnished with cucumber ribbons.



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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free
Dietary considerations: Low carb / Fat conscious / Health conscious / Dairy free / Heart friendly
Category: Easy
Prep time: 20 minutes
Ingredients:
1 lightly smoked fillet of salmon, skinned and cut into large cubes
2 medium mangoes, peeled and cubed
1 cup raspberries
1 shallot, finely chopped
3 fresh chillies, chopped
For the soya dressing, whisk together:
1/2 cup soya sauce
2 T olive oil
juice of 1 lemon
1 clove garlic, finely chopped
1 t wasabi sauce
Cooking instructions:

Combine the salmon, mango and raspberries on a serving plate and drizzle over the dressing. 

Sprinkle with the shallot and chilli to finish.

Per serving: 1986 kJ, 15.6 g protein, 21 g fat, 24.6 g carbs
 
 

TASTE’s take:

For a change, add cucumber chunks instead of mango to this packed-with-flavour salad.

 
Wine: Waterford Chardonnay 2008


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Sensational salmon

For its colour alone, fresh salmon is a festive choice. But it's prized, too, for its richness and texture, and its skin, cooked to a crunchy crispness, is an irresistible treat.

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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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Celsius - Fahrenheit

Multiply by 1.8, then add 32




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