Salmon with Sambal Belacan and Green Mango Salad. For a flavour filled seafood dish you can’t go past this quick and easy weeknight meal.
4 x 200g fillets Atlantic salmon
1 lime, sliced
2 green mangoes, shredded
250g cherry tomatoes, halved
1 cup coriander leaves
¼ cup roasted peanuts, chopped
12 baby cos lettuce leaves, trimmed
Sambal Belacan (makes 1 cup)
2 shallots, chopped
2 cloves garlic
1 tsp grated ginger
3 red chillies, halved, seeds removed and chopped
1½ tbsp peanut oil
1 tbsp Malaysian sambal paste
2 tsp shaved palm sugar
2 tsp oyster sauce
1 tomato, finely chopped (150g)
1 tsp soy sauce
1 tsp tamarind paste
2 tbsp fish sauce
2 tbsp lime juice
2 tsp palm sugar
To make Sambal Belacan, process shallots, garlic, ginger and chillies in a food processor until finely chopped. Heat oil in a small frying pan. Add chilli mixture. Cook, stirring, for 6 minutes or until tender. Add sambal paste and sugar. Cook, stirring, for 2 minutes. Add oyster sauce, tomatoes and soy. Simmer for 3 minutes or until thickened. Remove from heat. Stir in tamarind. Cool. Refrigerate until needed.
To make dressing, whisk ingredients and 1 tablespoon Sambal Belacan in a jug.
Preheat a barbecue plate or chargrill to a low-medium heat. Place four pieces of foil on the worktop. Cover each with baking paper and place salmon pieces on top. Spoon 2 tablespoons Sambal Belacan and ½ tablespoon dressing over each piece of salmon. Arrange lime slices on the top and fold foil to seal. Add salmon parcel. Cook for 12 to 15 minutes, or until done to your liking. Remove to serving plate.
Meanwhile, make green mango salad. Combine mango, cherry tomatoes, coriander and peanuts in a bowl, then spoon over remaining dressing and toss to combine.
Serve green mango salad in lettuce cups topped with salon and extra Sambal Belacan.
TIP Store leftovers in the fridge. Use within one month.