Salmon and watermelon salad with mango, cucumber and tomatoes

Ingredients for 2 servings:

• 300 g salmon fillet(s), without skin
• some oil for frying
• salt and pepper
• 1 slice(s) watermelon(s), seedless, 0.5 cm thick
• ½ mango(s)
• ½ small cucumber(s), organic
• 12 cherry tomatoes
• 2 stalks of coriander leaves
• 4 tbsp coconut milk
• 1 tsp curry paste, yellow
• ½ tsp palm sugar
• ½ lime(s), the juice
• salt and pepper
• 1 tbsp peanut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Asian-spiced with curry-coconut milk dressing

Dice the salmon, fry briefly on all sides in the heated oil, season with salt and pepper, remove from the pan, set aside, and let cool. Peel the watermelon slice and cut into pieces. Peel the mango, remove the stone, and dice the flesh. Wash and dry the cucumber, and cut into thin slices either lengthwise or crosswise. Wash the cherry tomatoes and halve or quarter them depending on their size. For the dressing, heat the coconut milk in a small saucepan, dissolve the curry paste and palm sugar in it. Stir in the peanut oil, and season to taste with lime juice, salt, and pepper. Arrange the salmon, fruit, and vegetables on two plates, drizzle with a little dressing, and serve the rest separately. Serve the salad sprinkled with finely torn coriander leaves. Tip: Since curry pastes vary in spiciness, it’s best to use a small amount first and try it.