This is a great summer dish that will impress any guest in no time at all. Also a great Christmas lunch dish.
- 4 Salmon Fillets
- 2-3 bunches asparagus
- 4 ripe mangos
- 1 cup Greek yoghurt
- 1/2 bunch dill, finely chopped
- 1/2 lemon, juiced
- Salt and pepper
Cook the salmon in your favourite way. You can grill, fry, poach or place in some foil pouched and put into the oven. Aim to keep them pink in the middle and timing will depend on thickness of the fillets.
While the salmon is cooking, steam the asparagus so it is soft but still has a bit of bite.
Peel the mango and take the flesh off the stone. Discard the stone and skin. Place the mango in a bowl along with lemon juice and Greek yoghurt and blend with a hand blender until smooth and creamy. Add dill and season to taste. Serve over the top of salmon and asparagus.