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.
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.
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.
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.