Salmon with mango and grapefruit on coleslaw

Fancy some fish? Then salmon is just the thing for you! The fish with the sweet flesh is particularly rich in Omega 3 and its subtle flavour means that it goes with an incredible number of dishes. Salmon reveals its spectacular side when served with fresh fruit and coleslaw. Salmon with mango and grapefruit is guaranteed to become an exotic favourite dish!

These ingredients are enough for one or two portions:

  • 1 shallot
  • 1/2 red pepper
  • 300 g sweetheart cabbage
  • 1–2 tbsp soya yoghurt alternative
  • salt and pepper
  • 1/2 mango
  • 1/2 bunch of rocket leaves
  • 1 grapefruit
  • 120–180 g salmon fillet
  • 1–2 tbsp sunflower oil

Preparation time: approx. 30 minutes


To make the coleslaw, first peel the shallot. Cut the pepper into quarters, remove the seeds and the stalk. Cut the sweetheart cabbage into quarters and remove the core. Slice all the vegetables very thinly, mix with the soya yoghurt alternative and season with salt and pepper.

Peel the mango and cut the flesh into thin strips. Wash and spin dry the rocket leaves. Peel the grapefruit and slice it finely.

Season the salmon with salt and pepper. Heat the oil in a pan and sear the salmon for a minute on each side over a high heat; remove the pan from the cooker and allow to rest for approx. two minutes.

Tip: Before eating, heat up the salmon if possible and serve with the coleslaw, mango, grapefruit and rocket.

This delicious combination will keep you full for a long time and is also perfect for a low-carb diet.

We love fruit and fish!

Your Dole Team




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