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Pan-fried turmeric salmon with mango salad
A zingy and aromatic weeknight treat. The salmon can be swapped for fillets of firm white fish, chicken breast or steak
Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins
½ tsp fish sauce
2 tsp light brown soft sugar
1 garlic clove, minced
1 Thai chilli, finely chopped
1 lime, juice, plus extra wedges or slices, to serve
1 firm, unripe mango, peeled, stoned and julienned
1 cucumber, core removed, flesh julienned
25g pack mint, leaves only, any larger ones torn
1 large shallot, very finely shredded
260g pack 2 Scottish salmon fillets
½ tbsp ground turmeric
½ tbsp sunflower oil
275g pack rice noodles (from the chiller)
In a large bowl, combine the fish sauce, sugar, garlic, chilli and lime juice, plus 2 tbsp water. Fold through the mango, cucumber, mint leaves and shallot.
Place the salmon onto a plate and coat with the turmeric and oil. Season. Put a nonstick frying pan over a medium heat. Add the salmon, skin-side down, and fry for 4-7 minutes, until crisp and deep golden. Flip and cook on the other side for a further 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
Cook the noodles according to pack instructions. Serve with the salmon and mango salad, plus lime wedges to squeeze over.
Cook’s tip
Make sure you give the salmon plenty of time on the skin side, so that you end up with deliciously crisp skin. Don’t be tempted to rush it.
