It might not be sunny in London anymore, but I don’t want to give up on summer just yet. As long as I can still walk out the house without a jacket on, it is still salad season.
I never tired of the multitude of dishes that constitute salad. We British have certainly come a far cry from the 80s classic iceberg lettuce, cucumber and salad cream. To me a good salad is about a good balance of colour, texture and taste. Big bowls of peppery rocket, call for the sweet pop of ripe tomatoes and creaminess of avocado with a zesty dressing, mild flavoured aubergine calls out for flavour… perhaps sticky honey laced tamarind and the crunch of pine nuts, slow cooked carrots are wonderful to add colour to nutty black rice and delicious with a spiced dressing and a candied-coated pecan topping, for crunch.
Today’s recipe is not a new development, but re-discoved from last year. Here we have a combination of cooled steamed salmon, with slightly underripe mango, (its more fragrant and less sweet) peppery watercress, creamy avocado and a tangy fish sauce dressing. This light salad is a wonderfully simple lunch option and super easy to make
Salmon with mango, watercress and avocado
Steaming the salmon is best done in a pan on the hob, but if you prefer, another option is baking it in foil in the oven.
For this you want your oven pre heated at 180 degrees C or 350 degrees F – season the salmon fillets with salt, drizzle with a little sesame oil and wrap each individually in foil. Place on a tray and bake for 9-10 minutes.
- 1 mango
- 2 avocado
- 150g watercress
- small handful coriander leaves, plus more to garnish
- 2 tbs toasted sesame seeds
- x2 150g salmon fillets, skin on
- 2 tbs garlic infused olive oil
- 2 tbs lime juice
- 2 tbs fish sauce
- 2 tbs rice syrup/ or honey
- 2 tsp ginger, grated
Pour about 1.5 litres cold water into a wok or large saucepan that will take a bamboo steamer on top.
Sit the steamer basket in the wok or over the pan and add the salmon fillets. Cover the top, then turn the heat to medium flame. Cook the fish for 3 minutes. Take everything off the heat and leave to stand, with the lid on, for 5 minutes for fish that is lightly cooked, but slightly blushing pink and 6 minutes if you like the flesh firm.
Meanwhile, mix the dressing ingredients together in a small bowl.
Slice the mango and avocado into wedges and add to a bowl with the watercress and when nearly ready to serve, toss with half the dressing
Once cooked, take the steamer off the pan and leave the fillets of fish to cool and then remove skin carefully. Flake the salmon into large pieces and place on the watercress leaves
Finish by garnishing each plate with a sprinkle of sesame seeds, a few coriander leaves and a drizzle more dressing, over the salmon.