Warm Salmon & Mango Recipe

Ingredients :

Serves 4

4oz / 115g sungold or red cherry tomatoes
3oz / 85g salmon fillets, skinned and cut into small cubes
1 large ripe mango (about 5oz / 140g peeled fruit), peeled and cut into small chunks
2 tbsp orange juice
1 tbsp soy sauce
4oz / 115g assorted salad greens
½ cucumber, trimmed and sliced into thin sticks
6 scallions, trimmed and chopped

For the dressing :
4 tbsp low-fat plain yogurt
1 tsp soy sauce
1 tbsp finely grated orange rind

Method :

Soak 4 wooden skewers in a bowl of cold water for 30 minutes to prevent them burning during cooking. Cut half the tomatoes in half and set aside.
Thread the salmon with the whole tomatoes and half the mango chunks onto 4 kabob sticks. Mix the orange juice and soy sauce together in a small bowl and brush over the kabobs. Let marinate for 15 minutes, brushing with the remaining orange juice mixture at least once more.
Arrange the salad greens on a serving platter with the reserved halved tomatoes, mango chunks, the cucumber sticks, and scallions.
Preheat the broiler to high and line the broiler rack with foil. To make the dressing, mix the yogurt, soy sauce, and grated orange rind together in a small bowl and set aside.
Place the salmon kabobs on the broiler rack, brush again with the marinade, and broil for 5-7 minutes, or until the salmon is cooked. Turn the kabobs over halfway through cooking and brush with any remaining marinade.
Divide the prepared salad among 4 plates, top each with a kabob, and then drizzle with the dressing.

Nutritional Facts :

An easy to make, healthy and warm salad for the health-conscious, concocted from salmon fillets, chunks of mango, red cherry tomatoes, assorted salad greens, cucumber and scallions.