Warm Salmon and Mango Salad

Ingredients:

• Red Cherry Tomatoes – 115 gms
• Salmon Fillets – 85 gms, skinned and cut into small cubes
• Ripe Mango – 1, large, peeled and cut into small chunks
• Orange Juice – 2 tblsp
• Soy Sauce – 1 tblsp
• Mixed Salad Leaves – 115 gms
• Cucumber – 1/2, trimmed and sliced into batons
• Spring Onions – 6, trimmed and chopped

For the Dressing:

• Plain Yogurt – 4 tblsp
• Soy Sauce – 1 tsp
• Orange Rind – 1 tblsp, finely grated

Method:

1. Cut the tomatoes in half and set aside.
2. Thread the salmon with the whole tomatoes and half the mango chunks onto kebab sticks.
3. Mix the orange juice and soy sauce together in a small bowl and brush over the kebabs.
4. Leave to marinate for 15 minutes, brushing with the remaining orange mixture at least once more.
5. Arrange the salad leaves on a serving platter with the reserved halved tomatoes, mango chunks, cucumber batons and the spring onions.
6. Preheat the grill to high and line the grill rack with foil.
7. To make the dressing, mix the yogurt, soy sauce and grated orange rind together in a small bowl and reserve.
8. Place the salmon kebabs on the grill rack, brush again with the marinade and grill for 5 to 7 minutes or until the salmon is cooked.
9. Turn the kebabs over halfway through cooking and brush with any remaining marinade.
10. Divide the prepared salad between plates.
11. Top each with a kebab and then drizzle with the dressing.