Lemongrass Salmon + Green Mango Salad

Our love affair with Vietnam is no secret. Chilling out on the beach only to then ride back into town to eat delicious food? OH IF I MUST! I’ve never really been one to fist pump at the prospect of salad. I do believe it was a Simpsons episodes that coined the phrase “You don’t make friends with Salad”. This recipe and it’s salad are an exception to that phrase. Light, tangy and just flat out delicious – eating this healthy meal is one of perfect examples of eating healthy and loving every yummy morsel. In fact – at our 2022 Christmas Break Up Party – the salad was gone BEFORE the Salmon so you just KNOW you’re in for some deliciousness when that happens!

Metabolic Window: Outside
Core Ingredient: Fish
Recommended For: Dinner
Meal Type: Solid
Prep Time: 25 Minutes
Serves: 8-10 Meals

INGREDIENTS

Green Mango Salad

1 large Carrot sliced or shredded

2 large Green Mangoes Shredded – MUST BE GREEN! Available at fresh markets or Asian grocers

2 tbsp Peanuts Salted Roasted if possible

1 Cup Bean sprouts

1 cup Fresh Mint Leaves

1 cup Coriander or basil – OR BOTH!

1 small Lime Juiced

3 tbsp Shallots Fried (available from Asian section of supermarket

2 tbsp Sugar White2 tbsp Fish Sauce

1 tsp garlic or Sweet Chilli if you prefer

Salmon Prep

4-6 Fillets Salmon Skin ON!

2 tbsp Fish Sauce

2 tsp Sugar

1 Stalk Lemongrass

20 ml coconut oil or Peanut Oil for frying

30 g Ginger freshly grated

.

INSTRUCTIONS

Salmon
  1. Cut your Salmon into strips. Ideally strips that meet your protein intake size
  2. Pat the Salmon Fillets dry and then place skin down on a dish or plate.
  3. Season with salt and pepper
  4. Prepare Salmon Marinade ingredients and then pour over Salmon and coat evenly. Leave to infuse while prepping the salad
Salad
  1. Peel mangoes and cut flesh from around the seeds. chop finely into little matchstick size slices

2. Prepare carrot in the same way

3. Combine in a bowl with bean sprouts, roughly chopped herbs and mix well (just use your hands it’s easier).
4. Sprinkle fried shallots over the top
5. Roast salted peanuts over medium heat in a frying pan until colour starts to darken slightly and smells like nutty popcorn.
6. Crush with a mortar and pestle until all broken up
7. Prepare dressing by stirring sugar into lime juice until dissolved and add fish sauce until flavours balance (sour, sweet and salty).

8. Add garlic and chilli, stir and set aside.

Frying
  1. Fry salmon fillets in a preheated oiled pan over medium high heat with skin down to crispen
  2. Pour remaining marinade from plate over the fish and cover with a lid to steam through
  3. Cooking time is a at least a few minutes (depends on thickness of fillets) but don’t overcook! When they look opaque all over, turn fillets over and cook for 1-2 minutes on flesh side. Cover again with lid to help steam through.
  4. Serve a heaped mound of salad onto a plate and drizzle with dressing and crushed peanuts. Top with salmon fillet.

Plate up – Eat Up and ENJOY!

Jon 🙂
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Jon is a 15yr veteran of the PT industry. He is a Remedial Massage Therapist, Rehab Trainer and runs his PT studio EPIC WIN PT in Newmarket, Brisbane. Follow the fun and adventures by liking the EPIC WIN PT Facebook page here: EPIC WIN PT

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