IGREDIENTS

1/4 cup (60ml) lime juice
1 tablespoon light soy sauce
1 tablespoon caster sugar
1/2 teaspoon tobasco sauce (add a kick to it)
1 green mango peeled into ribblons
1 long red chilli, seeded, finely chopped
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, crushed
skin on salmon fillets
2 Lebanese cucumbers, peeled into ribbons
1 red onion, thinly sliced
200g Perino tomatoes, halved
1 cup mint leaves
1 cup coriander leaves

METHOD

Place lime juice, soy sauce, sugar, chilli, tobasco, ginger and garlic in a small bowl. Stir until sugar dissolves.

Heat a non stick pan on medium-high. Season the salmon. Cook for 2-3 mins each side or until cooked to your liking. Set aside for to rest.

Combine cucumber, onion, tomato, cashew, mint and coriander in a large bowl. Drizzle with 2 tbs of the sauce mixture and toss to combine. Divide among serving plates. Top with salmon. Drizzle with remaining sauce mixture.

Enjoy