Grilled salmon salad

    2 hours

    Conjure up the colours and flavours of a tropical island with this unusual warm salad. The rich flavour of salmon is perfectly balanced by the gentle acidity of orange and the sweetness of mango and papaya. Serve with an accompanying salad of mixed long-grain and wild rice or bulghur wheat.

    2 people made this

    Serves: 4 

    • 8 cardamom pods, crushed
    • 1 tsp cumin seeds
    • finely grated zest and juice of 1 lime
    • juice of 1 large orange
    • 1 tbsp light soy sauce
    • 1 tbsp clear honey
    • 4 pieces of skinless salmon fillet, about 115 g (4 oz) each
    • 150 g (5½ oz) mixed colourful salad leaves, such as Lollo Rosso, Oak Leaf lettuce and baby red chard
    • 1 mango, peeled and cut into 1 cm (½ in) cubes
    • 1 papaya, peeled, seeded and cut into 1 cm (½ in) cubes
    • 1 orange, peeled and segmented
    • salt and pepper

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Heat a small frying pan. Scrape the seeds from the cardamom pods, and add them to the hot pan with the cumin seeds. Toast for a few seconds to release the aromas, then tip the cardamom and cumin seeds into a shallow non-metallic dish.
    2. Add the lime zest and juice, orange juice, soy sauce and honey to the seeds, and season with salt and pepper to taste. Lay the pieces of salmon fillet in the dish. Turn them over to coat both sides. Cover and leave to marinate for about 30 minutes.
    3. Preheat the grill to high. Lift the salmon out of the marinade, place on the grill rack and grill for 4–5 minutes on one side only; the salmon fillets should still be slightly translucent in the centre. Meanwhile, pour the marinade into a small saucepan and bring just to the boil.
    4. Arrange the salad leaves in the middle of 4 plates. Scatter the mango and papaya cubes and orange segments over and around the salad. Place the cooked salmon on top of the salad and spoon over the warm marinade. Serve immediately.

    Another idea

    For an Oriental-style halibut salad, use 4 pieces of skinless halibut fillet, about 140 g (5 oz) each, instead of the salmon. Make a marinade with 2 crushed garlic cloves, 1 tsp grated fresh root ginger, 1 tsp ground cumin, 1 tsp ground coriander, 2 tbsp rice wine or dry sherry, 1 tbsp fish sauce, the grated zest of 1 lime, the juice of 2 limes and salt to taste. Marinate the halibut for 30 minutes, then grill for 5–6 minutes. Strain the marinade and bring just to the boil. Serve on a salad of bean sprouts, shredded Chinese cabbage, carrot, red pepper and sliced mushrooms, with the warm marinade spooned over.

    Plus points

    Salmon is a useful source of potassium, which is needed for the regulation of fluid balance in the body, to help to prevent high blood pressure. Salmon also contains heart-protective omega-3 fats. * Papaya is a useful source of vitamin A, which helps to maintain good vision. It has a vital role to play in preventing blindness in parts of the world where few other foods with a vitamin A content are eaten regularly.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of potassium, selenium, vitamin E. Useful source of calcium, copper, folate, iron, zinc.

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