Mango Salad with Crispy Skin Salmon

Ingredients

4 salmon fillets, skin on
3-4 tbsp olive oil
1 large mango, peeled and sliced 
1 cucumber, cut into long ribbons (use a potato peeler or mandolin)
150g mixed lettuce
1/2 cup fresh mint leaves, roughly torn
1/2 cup fresh coriander leaves
1 red chilli, finely sliced (optional)

Dressing

Juice of 1 lime
2 tbsp fish sauce
1 clove garlic, crushed
1 tsp ginger, finely grated
2 tbsp sweet chilli sauce
1 tbsp sugar

Method

1. Pat the salmon fillets dry with a paper towel and season with salt and pepper. Add the olive oil to the fry pan and place over medium heat.

2. Once the pan is heated, place the salmon fillets in the oiled pan, skin side down. 

3. Cook for 6-8 minutes, until the salmon is almost cooked through, then flip it over and cook the other side for just a minute or so.

4. While the salmon is cooking, place the mango, cucumber, lettuce, mint and coriander in a large bowl and gently toss to combine.

Dressing

1. Combine all the dressing ingredients in a small jar and shake until the sugar is dissolved.

2. Divide the salad between four plates and place a salmon fillet on each. 

3. Drizzle with the dressing and top with fresh red chilli.