Conjure up the colours and flavours of a tropical island with this unusual warm salad. The rich flavour of salmon is perfectly balanced by the gentle acidity of orange and the sweetness of mango and pawpaw.
8 cardamom pods, crushed
1 teaspoon cumin seeds
finely grated rind and juice of 1 lime
juice of 1 large orange
1 tablespoon reduced-salt soy sauce
1 tablespoon clear honey
pepper to taste
4 pieces of skinless salmon fillet, about 100 g each
150 g mixed colourful salad leaves, such as radicchio, red coral or red oakleaf lettuce
1 mango, peeled and cut into 1 cm dice
1 pawpaw, peeled, seeded and cut into 1 cm dice
1 orange, peeled and segmented
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Heat a small frying pan. Remove the seeds from the cardamom pods and add them to the hot pan together with the cumin seeds. Toast for just a few seconds to release the aromas, then tip the cardamom and cumin seeds into a non-metallic dish.
Add the lime rind and juice, orange juice, soy sauce and honey to the seeds, and season with pepper. Place the pieces of salmon fillet in the dish. Turn them over to coat both sides. Cover and leave to marinate for about 30 minutes.
Preheat the grill to high. Lift the salmon out of the marinade, place on the grill rack and grill for 4–5 minutes on one side only; the salmon fillets should still be slightly translucent in the centre. Meanwhile, pour the marinade into a small saucepan and bring just to the boil.
Arrange the salad leaves in the middle of 4 plates. Scatter the mango and pawpaw cubes and orange segments over and around the salad. Place the cooked salmon pieces on top of the salad and pieces of fruit and spoon over the warm marinade. Serve immediately.
Salmon is not only valuable for its omega-3 fatty acids, it is a useful source of potassium, which helps to regulate fluid balance and prevent high blood pressure.