What better to serve on a hot summer day than a salad thatís both fresh and filling. The salty salmon, mango, dill and wasabi complement each other in this light, fish based summer treat. Swedes love fish whether it's boiled, cured, fried, smoked or grilled Ö this recipe works especially well with gravlax, grilled or fried salmon.

Summer salad with salmon
Serves 4

2 sweet potatoes
1-1/2 pounds salmon fillet (fresh or gravlax)
1 bag (10 oz) sugar snap peas
1 mango
1 bag mixed salad greens
1 teaspoon wasabi (or horseradish)
3 tablespoons olive oil
1 tablespoons white balsamic vinegar
black pepper
olive oil and or butter for frying
sea salt flakes

Peel and cut the sweet potatoes into cubes. Put into boiling water until tender but donít overcook. Drain and let cool.
If you are using fresh salmon, cut the salmon into cubes and fry in olive oil and/or butter, add salt and black pepper to liking. / If you are using gravlax, cut into cubes.
Steam the sugar peas in lightly salted water, put in ice water and drain. Cut lengthwise.
Peel the mango and cut into cubes.

For the dressing
Whisk together wasabi (or horseradish), olive oil, white balsamic vinegar, salt and pepper in a bowl.

Assemble and serve
On a tray or platter, start with a generous layer of the mixed greens, add the sweet potatoes, salmon, mango and sugar snap peas.
Add the dressing just before serving, decorate with blueberries and dill sprigs, and sprinkle sea salt flakes on top.