Jasmine salmon with mango and coriander salad Recipe
Salmon cooked in a salmon scented steam and served with a salad of mango, tomato, red onion and coriander dressed with a sweet and sour chilli and palm sugar reduction.
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10mins
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15mins
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5mins
- For the fish
- Salmon steak(s) 150g : 6 whole
- Jasmine tea : 50 g
- Water : 100 ml
- For the vegetables
- Mango(s) : 1 whole
- Tomato(es) : 2 whole
- Red onion(s) : 1 whole
- Fresh coriander : 1 bunch
- For the vinaigrette
- Red chilli(s) : 2 whole
- Palm sugar : 50 g
- Soy sauce : 50 ml
- Fresh ginger : 50 g
- Rice wine vinegar : 50 ml
- Fish sauce : 20 ml
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1. FOR THE FISH
Place the water and the jasmine tea in a saucepan and bring to simmer. Lay the salmon inside your steamer or on top of a grill rack and place on top of the water. Cover and leave to steam for 8 - 10 minutes depending on the size of the salmon fillets.
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2. FOR THE VEGETABLES
Peel and finely dice the onion. Peel the mango, remove the stone and cut the fruit into small dice. Cut the tomatoes into small dice. Pick the coriander leaves from the stalks.
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3. FOR THE VINAIGRETTE
Peel and finely dice the ginger. De-seed the chilli and finely dice. Place in a pan with the palm sugar, rice wine vinegar, fish sauce and soy sauce. Reduce over a medium heat until thick and sticky. Allow to cool before using to dress the mango salad.
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4. TO PLATE
Place the mango salad in the centre of the plate and lay the salmon on top. Garnish with the coriander leaves and serve immediately.
«If palm sugar is not available in your supermarket, feel free to use caster sugar.»
