Serves 4, prep 20 mins, cooks in less than 10.
Dressing:
1/3 cup of lime
(Also, make 4 lime cheeks to serve on plates)
2 Tbs fish sauce
2 Tbs brown sugar/coconut sugar or agave
1 red bullet chilli finely chopped
Salsa:
1 large mango diced
1 large avocado diced
1/3 cup shredded coconut
2 shallots finely sliced
1 cup washed fresh mint leaves
1 cup washed fresh coriander leaves
1 cup of chopped greens (be it bok choy, baby spinach or rocket)
Crushed peanuts to garnish
Protien:
4 x 150gm Salmon fillets pin boned (Vegetarians can use slabs of firm tofu and tamari instead of fish sauce)
1. Prepare dressing in a small jug and set aside
2. Add all salsa ingredients and half of the dressing into a salad bowl and toss
3. Heat 1-2 teaspoons of coconut or olive oil in a pan and fry salmon steaks for 3-4mins each side on a moderate heat
Serve salmon with salsa, lime cheeks, spoon over the rest of dressing and sprinkle with the crushed peanuts
