Grilled salmon with mango tartar

Ingredients for 4 servings:

• 1 mango(s), ripe, medium-sized
• 115 g cucumber(s)
• 2 spring onions
• 2 tbsp coriander greens, chopped
• 4 portions of salmon steak(s), approx. 175 g each (with skin)
• 1 lemon(s), juice
• Salt and pepper, black
• Fresh coriander leaves for garnishing
• 1 lemon(s), in wedges, for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes

Gluten-free

Peel, stone, and finely dice the mango; place in a bowl. Peel, deseed, and finely dice the cucumber. Thinly slice the spring onions, add them to the mango along with the cucumber, and toss with coriander, salt, and pepper. Cover and let stand for 30 minutes. Meanwhile, preheat the grill. Place the salmon steaks on a ridged grill pan and drizzle with lemon juice. Grill for about 6 minutes on each side, until the fish is cooked through and the skin flakes easily around the edges. You can also grill the steaks on a charcoal grill or under a salamander. Place the salmon on serving plates and arrange some mango tartar next to each one. Garnish with coriander leaves and lemon wedges and serve immediately.