Salade de mangue et saumon

Ingrédients

• 4 x salmon fillets (500g/ 1 lbs), cut into 3cm cubes
• Salt + pepper
• 2 cups red cabbage, finely shredded
• 4 cups Savoy cabbage, finely shredded
• 1 cup mint leaves, chopped
• 1/2 cup coriander (cilantro) leaves
• 2 Lebanese/ Persian cucumbers, diced
• 1 large mango, diced
• 3 tablespoons toasted sesame seeds
• 1/4 cup tahini
• 1/4 cup coconut aminos or tamari
• 1/3 cup rice vinegar
• Juice and zest of 1 lime

Préparation

1. 1

   Salmon:: Cut the salmon fillets into 3cm chunks and season well with salt and pepper. Heat a skillet over a medium heat. Spray with oil, add the salmon and cook for 3 minutes each side or until just cooked through. Transfer to a plate and set aside to cool slightly.

2. 2

   Prepare the vegetables:: Shred the cabbage on a mandolin slicer or in a food processor using the slicing attachment. Dice the cucumbers, remove the mint and coriander (cilantro) leaves from the stem and roughly chop.

3. 3

   Mango:: Cut the mango, into small cubes.

4. 4

   Salad:: in a large mixing bowl, combine the shredded cabbage, cucumbers, herbs, mango and sesame seeds.

5. 5

   Tahini lime dressing: In a bowl or jar, combine the tahini, coconut aminos, vinegar, lime juice + zest. Whisk until smooth and creamy.

6. 6

   Combine:: Pour the dressing over the salad. Gently toss until everything is covered in the dressing. Divide into bowls and top with the salmon chunks. Serve and enjoy!