Red cabbage and mango salad with fried salmon

Ingredients for 2 servings:

• 400 g red cabbage
• 1 small mango(s)
• 10 g ginger
• ½ bunch coriander
• 400 g salmon fillet(s)
• 4 tbsp sunflower oil
• 1 tsp cumin
• ½ tsp chili flakes
• 2 tbsp white seasoning
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

simple and very tasty

First, quarter the red cabbage and remove the stalk. Weigh out 400g of it and finely grate it. Peel the mango, remove the flesh from the stone, and cut into 1-2cm cubes. Peel the ginger and finely grate it. Roughly chop the coriander leaves. Then heat 2-3 tablespoons of oil in a large non-stick pan. Roast the red cabbage with the cumin over high heat for about 3 minutes, stirring occasionally. Add the ginger, chili flakes, and chopped coriander and fry for a minute. Remove the pan from the heat. Stir in the mango and vinegar, and season with salt and pepper. Finally, pat the salmon dry, cut into bite-sized pieces, and season with salt and pepper. Heat the remaining oil in a non-stick pan and sear the salmon on all sides over high heat. Set the pan aside and let the fish rest for 1 minute. In the meantime, arrange the red cabbage and mango salad on a platter and top with the salmon. Tip: If you like, you can also garnish with fresh cilantro.