200g Regal Marlborough King Salmon Smoked Slices
2 small baby gem lettuces
½ cup pomegranate seeds
1 cup endive salad leaves
2 Lebanese cucumbers, thinly sliced
½ cup fresh blueberries
4 radishes, thinly sliced
2 tbsp snipped chives
Sweet and sour citrus dressing:
1 large oranges, juice only
2 limes, juice only
1 tbsp teriyaki sauce
1 tbsp balsamic vinegar
1 tsp caster sugar
1 cm fresh root ginger, peeled, grated
1 clove garlic, crushed
2 tbsp pomegranate juice
Remove the Regal King salmon from the fridge and allow to rest at room temperature for 10 minutes before serving.
Prepare the salad dressing, by placing all the ingredients in a screw top jar, put lid on and shake well.
Preheat a grill frying pan or BBQ plate to medium hot. Cut the cheeks off the side of the mango, giving 4 flat pieces. Spray the grill plate with olive oil. Lay the mango pieces on the grill and quickly heat through for 1-2 minutes. Turn half way through cooking to get diamond grill marks on the surface of the mango.
Remove the outer leaves of the gem lettuce. Cut each lettuce through the middle lengthways. Grill the cut side of the lettuce on the hot plate for 20-30 seconds only. Remove and set aside.
Scoop out the seeds from the pomegranate, reserving some of the juice for the dressing. Prepare the remaining salad ingredients.
To serve arrange the grilled lettuce, grilled mango cheeks, endive lettuce leaves and salmon on a large serving platter or individual dinner plates. Top with Regal smoked salmon slices, radish slices, cucumber, blueberries and pomegranate seeds. Pour over some of the dressing and sprinkle with snipped chives. Serve immediately.