Easy does it

Level up your work week dinner repertoire with simple meals prepared in a flash

CRISPY SALMON WITH GREEN MANGO RELISH

TOTAL TIME 20 MIN

SERVES 4

GREEN MANGO RELISH

1½ tbsp grated palm sugar

1½ tbsp fish sauce

1 green mango, coarsely grated

1½ tbsp lime juice

1 shallot, finely chopped

1 red chilli, thinly sliced

CRISPY SALMON

4 salmon fillets, skin on

1 tbsp olive oil

Salt

FOR THE GREEN MANGO RELISH

1. Stir palm sugar and fish sauce together in a pot over low heat until sugar has dissolved.

2. Cool for 5 minutes.

3. Combine grated green mango with lime juice, shallots and red chilli.

4. Add sugar mixture; toss gently.

5. Set aside and cook the salmon.

FOR THE CRISPY SALMON

1. Rub salmon fillets with olive oil.

2. Season all over with salt.

3. Cook salmon, skin side down, in a heated frying pan or on a barbecue flat plate for 4 minutes or until the skin is crisp and browned.

4. Turn, cook for a further minute or until done.

5. Serve the salmon with the green mango relish.

Top Tip

Salmon is best served a little rare in the centre.

BEEF WITH LEMON AND CAPERS

TOTAL TIME 35 MIN

SERVES 6

6 beef schnitzels, uncrumbed

1 tbsp black pepper, freshly ground

60 grams butter tbsp baby capers, drained and rinsed

3 strips lemon rind, thinly sliced

1/3 cup lemon juice

TO SERVE

1/3 cup parsley, chopped

1. Season the beef schnitzels on both sides with pepper.