Regal King Salmon Sweet Chilli, Lime & Mint Asian Summer Salad
- Difficulty: Easy
- Serves: 4
- Preparation time:
- Cooking time:
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- 200g Regal Marlborough King Salmon Wood Roasted Sweet Chilli, Lime & Mint
- 1/2 a Lettuce, curly or iceberg
- 150g baby carrots, washed, sliced thinly
- 1 spring onion, sliced thinly
- 1/2 a telegraph cucumber, sliced
- 1/2 cup mango, chopped
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp honey
- 1 lime, juice of
- 1 long red chilli, sliced
- 1/2 cup snow pea sprouts
- 1/2 cup roasted peanuts, roughly chopped
- 1/2 tsp salt
- 3cm ginger, peeled, finely grated
- 1 cup baby rocket leaves
- 1 cup coriander leaves
- 2-3 limes, juice of
- sweet chilli sauce
Take the Regal Salmon from the fridge and allow to rest at room temperature for 5 minutes.
Prepare the vegetables, wash and separate the lettuce leaves, slice the carrots, spring onion and cucumber.
To make the mango dressing, place the mango, vinegar, oil, honey and lime juice in a blender. Blitz until a thin sauce is produced. Squeeze the juice from the grated ginger, and add to mango sauce with salt and season to taste with freshly ground black pepper.
Arrange the lettuce leaves on each plate with cucumber, spring onion, chilli, carrot pieces and salmon. Garnish with sprouts, peanuts, rocket leaves, and coriander leaves. Drizzle over plenty of the mango dressing and serve with lime wedges and extra sweet chilli sauce for spice.
Other quick ideas with Regal Salmon Wood Roasted Sweet Chilli, Lime & Mint:
1. Use Regal Salmon Wood Roasted Sweet Chilli, Lime & Mint with cucumber and bean sprouts and wrap up in rice paper wraps, serve with sweet chilli dipping sauce.
2. Mix flaked Regal Salmon Wood Roasted Sweet Chilli, Lime & Mint with soaked vermicelli noodles, shredded cucumber, mung bean sprouts, fried shallots and chopped roasted cashews.
3. Take very finely sliced or julienne courgettes and drizzle with olive oil and lemon juice, top with flaked Regal Salmon Wood Roasted Sweet Chilli, Lime & Mint and garnish with plenty of fresh mint leaves for a quick summer meal.