Smoked trout and mango salad

Sally Obermeder is co-host of Channel 7’s The Daily Edition, founder of lifestyle blog SWIISH.com and a breast cancer survivor.

In 2014, Sally and her sister Maha Koraiem, a certified Health and Nutrition Coach, became best-selling authors with the release of their book Super Green Smoothies.

Here Sally and Maha share a recipe from their latest book Simple and Lean. Pick up a copy of Simple and Lean from Kmart, Big W, Target, Myer, David Jones, a good bookstore or shop.swiish.com.

SMOKED TROUT AND MANGO SALAD
DAIRY FREE // GLUTEN FREE // SUGAR FREE // PALEO // 1356 KJ/32 CAL PER SERVE // SERVES 2

INGREDIENTS

  • 90g (3¼ oz/2 cups) baby spinach leaves
  • 200g (7 oz) hot smoked trout, sliced
  • 1 large mango, thinly sliced
  • 115g (4 oz/1 cup) bean sprouts
  • 1 fresh red or green chilli, seeded and thinly sliced
  • 15g (½ oz/½ cup) mint leaves roughly torn
  • 15g (½ oz/½ cup) coriander (cilantro) leaves, roughly torn

DRESSING (OPTIONAL)

  • 1 garlic clove, crushed
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons rice malt syrup
  • 2 tablespoons coriander (cilantro) leaves, finely chopped
  • 1 fresh red chilli, seeded and finely chopped

METHOD

  • In a small bowl, mix together all the ingredients for the dressing.
  • On a platter, place the baby spinach leaves.
  • Top with the trout, mango slices, bean sprouts, chilli, mint and coriander.
  • In a small bowl, mix together all the ingredients for the dressing.
  • On a platter, place the baby spinach leaves.
  • Top with the trout, mango slices, bean sprouts, chilli, mint and coriander. Enjoy!

NOTES
This salad also works well with tinned tuna. We suggest using tuna in spring water: because the dressing is so flavoursome, it’s best to use tuna that is closer to its natural flavour.
You can get smoked trout at the supermarket. It comes shrink-wrapped and in a fillet. Here we’ve used hot river trout, but you can also use rainbow trout, or even hot smoked salmon. They all work beautifully in this recipe.

Issue 82
Autumn 2018