Warm Salmon & Mango Salad Recipe

Warm Salmon & Mango Salad Recipe.  A delicious salmon salad recipe, so light with fresh and crunchy salad greens, serve with juicy mango, cucumber and a simple, creamy and perfect yogurt dressing that makes this salad so scrumptious. Easy to prepare and very healthy a great dish to serve and enjoy.

SERVES 4

• 115g  sungold or red cherry tomatoes
• 85g salmon fillets, skinned and cut into small cubes
• 1 large ripe mango, peeled and cut into small chunks
• 2 tbsp. orange juice
• 1 tbsp. soy sauce
• 115g assorted salad greens’1/2 cucumber, trimmed and sliced into thin sticks
• 6 scallions, trimmed and chopped

For Dressing:

• 4 tbsp. low-fat plain yogurt
• 1 tsp. soy sauce
• 1 tbsp. finely grated orange rind

• Soak 4 wooden skewers in a bowl of a 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 and serve immediately.