Slightly Fiery Turret Made from Sweet Potato, Salmon, Avocado and Mango

5 from 5 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people


  • 400 g Salmon fillet Norway
  • 1 Pc. Avocado
  • 1 Pc. Mango
  • 1 Pc. Sweet potato
  • 3 Pc. Limes
  • 1 Msp Sliced ​​ginger
  • 1 tbsp Hot spice with jalapeño
  • Coriander
  • Macadamia nuts
  • Salt


  • 3 Halve the limes and extract the juice. Finely chop the coriander and stir together with a little ginger, the hot spice mixture and the juice of the lime. Taste - it must be so hot afterwards that it burns in your mouth. Put aside.
  • Wash and pat dry the salmon, remove the skin, then cut its meat into cubes. Divide, peel and dice the avocado. Peel the mango and cut into cubes. Peel the raw sweet potato and cut into fine sticks.
  • Crush the macadamia nuts with the long side of a knife and chop them if necessary. Mix all the cut ingredients in the lime sauce just before serving and then serve on the plate according to your visual preferences. Drape the macadamia nuts as a topping.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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