Mango salad with salmon cubes

Ingredients for 6 servings:

• 5 tbsp orange juice, freshly squeezed
• 5 tbsp coconut milk
• 1 tsp curry, mild
• Salt
• Black pepper, freshly ground
• Sugar
• 1 tsp cornstarch
• 2 tbsp lemon juice
• 2 mango(s), peeled, diced
• 1 onion(s), red, finely diced
• 300 g tomatoes, cherry halved
• 2 chili peppers, red, pitted, diced
• 1 bunch of spring onions, cut into fine strips
• 2 tbsp coriander leaves, finely chopped
• 500 g salmon fillet(s), diced
• 4 tbsp olive oil
• 1 oak leaf lettuce, cleaned

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

a fine, spicy starter

Bring the orange juice, coconut milk, curry, salt, and sugar to a boil. Dissolve the cornstarch in the lemon juice, stir in, bring to a boil, and let cool. Stir the mango, onions, chili cubes, tomatoes, and coriander into the sauce. Season to taste with salt and pepper. Season the salmon cubes with salt and pepper. Fry in very hot oil until crispy on all sides. Add the spring onions and fry for 1 minute. Arrange the lettuce leaves on a platter, top with the mango and tomato mixture, and finally, arrange the salmon mixture on top of the lettuce. Serves as a starter for 6-8 people or as a main course for 2-3.