Skin the salmon, discard any bones, and cut into large cubes. Heat the oil in a frying pan and stir-fry the salmon for 2–3 minutes until just cooked through and lightly browned. Drain on paper towels.
Rinse and trim the asparagus spears, cut into 4-cm pieces, cover with boiling water and blanch for 2 minutes. Rinse under cold water and drain.
To make the dressing, peel the mangoes and cut into cubes: you need about 500 g. Place in a food processor or blender. Snip the chives into the mango. Add the yoghurt, mustard and Pernod or ouzo. Purée until dressing is smooth. Add black pepper to taste.
Trim and finely slice the celery. Put into a bowl with the salmon and asparagus. Pour the dressing over the top, holding a little back in case there is more than you need. Toss gently, taking care not to break up the salmon.
Trim, rinse and dry the salad leaves, then arrange on four individual plates and top with the salmon salad.
You can use dry vermouth as a substitute for the aniseed flavour of the Pernod or ouzo.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C, E and folate, and selenium and zinc.
The dressing can be made and the fish cooked in advance and both stored in the refrigerator, leaving the salad to be assembled at the last minute.