Ocean Mango Bowl

Method

1. Make the mango salsa in a small bowl by cutting half a mango into cubes, then add a cubed quke cucumber and finely diced quarter of a red onion. Slice a small birds eye chilli and half a small bell pepper, throw into the salad and toss with a tablespoon of fish oil. Then squeeze half a lime on top and mix. Put salsa in fridge until ready to serve the meal.
2. Boil one portion of udon noodles in water for 10 minutes, after 5 minutes throw a hand full of edamame beans in. Whilst this is cooking brush a nori sheet with sesame oil and tamari soy and bake in oven for 10 minutes on heat of 150c
3. In a small pan heat a tablespoon of sesame oil and heat pan to a medium to high heat. Squeeze yuzu juice on salmon and sprinkle with salt and pepper on both sides. Fry skin side down for 3 minutes then bottom side for 1 minute.
4. Strain the cooked udon noodles and edamame beans then throw into the pan with salmon and pour in a quarter cup of teriyaki marinade and stir through the noodles. Fry for 1 minute then construct everything including the mango salsa into a bowl.
5. Rip pieces of the nori sheet to throw on top of the dish and garnish with the kaffir lime leaf.