Red cabbage and mango salad with salmon fillet

Ingredients for 4 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 balsamic vinegar, lighter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Quarter the red cabbage, remove the stalk, and finely shred the cabbage. Peel the mango, remove the stone, and dice the flesh. Peel the ginger and finely grate it. Roughly chop the coriander leaves. Heat 2-3 tablespoons of oil in a large non-stick pan. Roast the red cabbage with cumin over high heat for about 3 minutes, stirring occasionally. Add the ginger, chili flakes, and coriander and fry for about 1 minute. Remove the pan from the heat. Add the mango and vinegar, and season with salt and pepper. Pat the salmon fillet dry, cut into bite-sized pieces, and season with salt and pepper. Heat the remaining oil in a pan and fry the salmon over high heat for about 3 minutes. Set the pan aside and let the fish rest for 1 minute. Arrange the red cabbage and mango salad on a platter and spread the salmon on top.