Delicious Australia – (02)February 2019

PHOTOGRAPHY

VANESSA LEVIS

STYLING

VIVIEN WALSH

Quick, colourful, nutritious and bursting with

flavour,thisrecipefromMasterChefwinner

Sashi Cheliahis the perfect summer crowd-pleaser.

NET GAIN

@sashi_cheliah

GOOD HEALTH ISone of life’s greatest blessings, and eating healthily is one key to
achievingit.Salmonplaysalargepartinmysummerdietasitispackedwithnutritious
elements,especiallyomega-3fattyacids,andcanreduce the risks of cardiovascular
disease.It’soneofmymainsourcesofprotein.
Theflavourandtextureofsalmonwilldependonhowitiscooked.Lessismore!Yes,
minimal seasoning for maximum flavour. As for this recipe, quick and simple, it is perfect
to keep in your back pocket.
Beingsummer,thatmeansit’smangoseason.Ilovemangoinsaladsasitgivesavery
freshandfruitytaste.Mangosareagoodsourceofantioxidantsandarerichinvitamins
AandC.Anyvegetablewillcomplementthem,butIhavechosencucumberandcherry
tomatoes.Ifyouarepreparingthisforsummerparties,thesweetnessfromthetomatoes
is a real crowd-pleaser. Cucumber is my all-time favourite as it’s easily available and has
suchafreshtaste.
Andwhatisasaladwithoutadressing?I’musingasimplesaffronvinaigrettethat
adds flavour and colour. This is a wonderful dish to make on a summer’s day. And such
a beautiful way to eat healthily!

delicious.com.au/recipes

For more healthy-eating recipes.

SALMON SKEWERS

WITH MANGO SALAD

SERVES 4

Youwillneed4metal skewers

for this recipe.

500g skinless salmon fillets,

pin-boned, cut into 5cm pieces

1 garlic clove, crushed

1 tsp smoked paprika

2 tbs extra virgin olive oil

1 mango, peeled, chopped

(^1) / 2 bunch coriander, leaves picked,
chopped
1 Lebanese cucumber, chopped
8heirloomcherrytomatoes, chopped
Juiceof^1 / 2 lime
2 tbs pine nuts, toasted,
finely chopped
SAFFRONVINAIGRETTE
Pinch saffron threads
(^1) / 2 tsp ground white pepper
(^1) / 4 cup (60ml) white wine vinegar
1 tbs Dijon mustard
(^1) / 2 cup (125ml) extra virgin olive oil
Forthe saffron vinaigrette, combine
saffronand2tspwarmwaterinajar
withascrew-toplidandstandfor
15minutestoinfuse.Addremaining
ingredients, seal and shake until well
combined. Set aside.
Patdryfishwellwithapapertowel.
Combinegarlic,paprikaandoilin
abowlandrubsalmonwithpaprika
mixture. Thread salmon pieces onto
metal skewers.
Heatachargrillpanorbarbecueto
medium heat. Grill for 2^1 / 2 minutes each
side or until medium-rare, or cooked
to your liking. Transfer to a plate.
Tomake the mango salad, toss
mango, coriander, cucumber and
tomato with lime juice in a bowl.
Servesalmon with mango salad,
scatteredwithpinenutsand drizzled
with saffron vinaigrette.
36 delicious.com.au