Pan-fried turmeric salmon with mango salad

Name: Pan-fried turmeric salmon with mango salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: ½ tsp fish sauce; 2 tsp light brown soft sugar; 1 garlic clove, minced; 1 Thai chilli, finely chopped; 1 lime, juice, plus extra wedges or slices, to serve; 1 firm, unripe mango, peeled, stoned and julienned; 1 cucumber, core removed, flesh julienned; 25 g pack mint, leaves only, any larger ones torn; 1 large shallot, very finely shredded; 260 g pack 2 Scottish salmon fillets; ½ tbsp ground turmeric; ½ tbsp sunflower oil; 275 g pack rice noodles (from the chiller)

A zingy and aromatic weeknight treat. The salmon can be swapped for fillets of firm white fish, chicken breast or steak

5 out of 5 stars(1) Rate this recipe

HealthyHigh in omega 32 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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½ tsp fish sauce
2 tsp light brown soft sugar
1 garlic clove, minced
1 Thai chilli, finely chopped
1 lime, juice, plus extra wedges or slices, to serve
1 firm, unripe mango, peeled, stoned and julienned
1 cucumber, core removed, flesh julienned
25g pack mint, leaves only, any larger ones torn
1 large shallot, very finely shredded
260g pack 2 Scottish salmon fillets
½ tbsp ground turmeric
½ tbsp sunflower oil
275g pack rice noodles (from the chiller)

In a large bowl, combine the fish sauce, sugar, garlic, chilli and lime juice, plus 2 tbsp water. Fold through the mango, cucumber, mint leaves and shallot.
Place the salmon onto a plate and coat with the turmeric and oil. Season. Put a nonstick frying pan over a medium heat. Add the salmon, skin-side down, and fry for 4-7 minutes, until crisp and deep golden. Flip and cook on the other side for a further 3-5 minutes, or until the fish is opaque and flakes easily with a fork.
Cook the noodles according to pack instructions. Serve with the salmon and mango salad, plus lime wedges to squeeze over.