Grilled salmon & mango salad with coconut dressing

• salmon fillets↗4

  (about 125g each), boned and skinned

• light soft brown sugar↗1 tbsp tbsp
• green bean↗100g g

  trimmed

• large ripe mango↗1

  peeled and cut into slices

• shallots↗2

  very thinly sliced and broken into rings

• handful mint↗

  or coriander leaves

• toasted desiccated coconut↗50g g
• thumb-sized red chilli1

  thinly sliced

• coconut cream↗3 tbsp tbsp
• juice 2 limes

  plus wedges to serve

• fish sauce↗1 tbsp tbsp
• soft brown sugar↗2 tsp tsp

Step-by-step instructions

1. 1

   Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.

2. 2

   Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.

3. 3

   Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.