Warm Salmon & Mango Salad
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
115 g/4 oz sungold or red cherry tomatoes 85 g/3 oz salmon fillets, skinned and cut into small cubes 1 large ripe mango (about 150g/51/2 oz peeled fruit), peeled and cut into small chunks 2 tbsp orange juice 1 tbsp soy sauce 115 g/4 oz assorted salad leaves 1/2 cucumber, trimmed and sliced into batons 6 spring onions, trimmed and chopped FOR THE DRESSING 4 tbsp low fat natural yogurt 1 tsp soy sauce 1 tbsp finely grated orange rind.
1 Cut half the tomatoes in half and set aside. 2 Thread the salmon with the whole tomatoes and half the mango chunks onto 4 kebab sticks. Mix the orange juice and soy sauce together in a small bowl and brush over the kebabs. Leave to marinate for 15 minutes, brushing with the remaining orange juice mixture at least once more. 3 Arrange the salad leaves on a serving platter with the reserved halved tomatoes, mango chunks, the cucumber batons and the spring onions. 4 Preheat the grill to high and line the grill rack with foil. To make the dressing, mix the yogurt, soy sauce and grated orange rind together in a small bowl and reserve. 5 Place the salmon kebabs on the grill rack, brush again with the marinade and grill for 5-7 minutes, or until the salmon is cooked. Turn the kebabs over halfway through cooking and brush with any remaining marinade. 6 Divide the prepared salad between 4 plates, top each with a kebab, and then drizzle with the dressing.
calories per portion 94