![Easy does it](https://cdn.magzter.com/1373620744/1694499051/articles/Vkg-EJ4rr1694505168489/EASY-DOES-IT.jpg)
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.
Esta historia es de la edición Garden&Home; September 2023 issue de South African Garden and Home.
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Esta historia es de la edición Garden&Home; September 2023 issue de South African Garden and Home.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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