Stir-fry Salmon and Mango Salad

One of Paula Mee's ideal vitamin-packed pregnancy recipes

Ingredients


  • 1 ripe mango
  • rocket leaves
  • 2 small shallots
  • ½ fistful of mint and coriander leaves
  • olive or rapeseed oil to shallow fry
  • 200 g fillet of salmon
  • for the dressing:
  • 2 coriander roots (stems not leaves)
  • 3cm ginger (sliced)
  • ½ red chili (seeded and roughly chopped)
  • 1 clove garlic
  • 1 soft brown sugar
  • 30 ml lime juice
  • 1 tblsp fish sauce

Method

  1. For the dressing, use a pestle and mortar and pound the coriander roots, ginger, chillies and garlic, adding ingredients one at a time, in this order until you have a lovely paste. Add in the sugar, lime juice and fish sauce.
  2. Peel and slice the mango and arrange in a bowl with shallots and herbs.
  3. Heat a wok, with the bottom covered in oil over medium heat. Carefully add the salmon and fry, turning half way until crispy and brown.
  4. Remove and drain on paper towel.
  5. Flake the salmon into pieces and add to the salad with dressing and toss gently to combine.
  6. To Serve: With a glass of cold milk

Notes:

What Does this Meal Provide? Milk - calcium Mango - vitamins and fibre Rocket - folate Salmon - iron and omega 3





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