For the Salad
1 ripe mango
2 small shallots
1 tbsp mint and coriander leaves
180 g baby spinach
Rapeseed Oil for cooking
200 g fillet of salmon
2 coriander leaves (stems not leaves)
3 cm ginger (sliced)
Half red chili (seeded and roughly chopped)
1 garlic clove
1 tsp brown sugar
30 ml lime juice
1 tbsp fish sauce
Use a pestle and mortar and pound the coriander roots, ginger, chillies and garlic, adding ingredients one at a time. Add in the sugar, lime juice and fish sauce.
Peel and slice the mango and arrange in a bowl with shallots, mint, coriander, and baby spinach.
Heat the rapeseed oil in a wok over medium heat.
Carefully add the salmon and fry, turning half way until crispy and brown.
Remove and drain on paper towel.
Add to the salad with dressing and toss gently to combine.
High in: Iron, Selenium, Vitamin D, Vitamin E, Folate, Vitamin C
Source of: Calcium, Zinc