Bursting with goodness, this low-fat recipe fuses sweet fruit with fresh vegies – perfect for a warm summer day or evening.

Helen’s recommendation: Cook the asparagus well to avoid the stork creating a blockage.  Consume a portion that would fit on a toddlers plate.

Cooking Time

15 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 4 (about 220g each) skinless salmon fillets
• 2 ripe mangoes, cheeks removed, peeled, finely chopped
• 1 long fresh red chilli, halved, de-seeded, thinly sliced
• 2 tbs chopped fresh coriander
• 1 tbs fresh lime juice
• 1 bunch asparagus, woody ends trimmed
• Lime wedges, to serve

Method

1. Heat oil in a non-stick frying pan over medium-high heat. Season salmon with salt and pepper. Cook for 3-4 minutes each side or until just cooked through.
2. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.
3. Cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.
4. Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

Source

Good Taste – December 2006 , Good Taste – December 2006, Page 37 , Recipe by Michelle Southan