This salmon salad with mango French dressing recipe brings sunshine to the desk

Spice-Rubbed Roasted Salmon Salad With Mango French dressing

Whole time:30 minutes


Whole time:30 minutes



At this level within the winter, I’m greater than prepared to maneuver on from roasted root greens, earthy stews and bakes to meals that pop with freshness and colour. I discover myself leaning on the sunnier elements on the grocery retailer, and recent mango is excessive on the listing.

7 sunny mango recipes, together with desserts and savory mains

On this energetic and satisfying salad, the fruit does double responsibility, first as the bottom of a sweet-tart French dressing, and second, in chunks, as a juicy ingredient tossed with the opposite elements. Contemporary fruit works finest right here, however you could possibly use frozen, thawed mango as a substitute, if want be.

The dressing couldn’t be simpler to make: Simply whir mango in a blender with olive oil, lime juice, salt and pepper — and possibly a contact of honey, relying on the sweetness of the fruit — and voilà! It’s a type of dressings that’s so good by itself you could possibly eat it with a spoon. And since it goes nicely with any sort of inexperienced salad, you would possibly need to decide up a few mangos and make a double or triple batch whilst you’re at it.

Right here this stunner of a dressing is tossed with cool, crisp greens — romaine or child gem lettuce, sliced cucumber, and radishes — and served topped with roasted salmon rubbed with chili spices that ping alluringly in opposition to the flavors of the mango. (You possibly can swap in any thick, steak-like fish you want.) Finely diced mango is sprinkled over the salad on the finish, together with rings of sliced, recent chile (for those who like) and a bathe of recent cilantro.

The result’s a satisfying meal that’s juicy, recent, spicy and vivid — simply the factor to shake us out of our winter routine.

Spice Rubbed Roasted Salmon Salad With Mango French dressing

Storage: Refrigerate leftover salmon for as much as 2 days; serve heat or at room temperature. Refrigerate leftover dressing for as much as 4 days; let come to room temperature earlier than utilizing.

Need to save this recipe? Click on the bookmark icon on the prime of this web page, then go to Saved Tales in My Put up.

Scale this recipe and get a printer-friendly, desktop model right here.

  • 1 teaspoon chili powder
  • 1 teaspoon gentle brown sugar (optionally available)
  • 1/4 teaspoon floor cumin
  • 1/4 teaspoon floor coriander
  • 1/4 teaspoon positive salt
  • Pinch cayenne pepper, or to style
  • 4 (6-ounce) center-cut, skin-on salmon fillets (1 1/2 kilos complete)
  • 1 tablespoon olive oil
  • 1/2 ripe mango, peeled, pitted and diced
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons recent lime juice (from 2 limes)
  • 1/4 teaspoon positive salt
  • 1/8 teaspoon freshly floor black pepper
  • Honey (optionally available)
  • 4 cups torn romaine or child gem lettuce
  • 2 medium radishes, halved and thinly sliced
  • 2 Persian cucumbers, sliced
  • 1/2 ripe mango, peeled, pitted and diced
  • 1 serrano or jalapeño pepper, stemmed, seeded and thinly sliced, to style (optionally available)
  • 1/4 cup recent cilantro leaves
  • Flaky salt, for sprinkling

Make the salmon: Place a rack in the course of the oven and preheat to 400 levels. Line a big, rimmed baking sheet with parchment paper or foil.

In a small bowl whisk collectively the chili powder, sugar (if utilizing), cumin, coriander, salt and cayenne pepper. Place the salmon, pores and skin aspect down, on the ready baking sheet. Brush the highest of the fish with the oil, then sprinkle with the spice combination, urgent it in gently so it adheres. Roast for 12 to fifteen minutes, or till desired doneness.

Make the dressing: Whereas the salmon is roasting, in a blender, mix the mango, oil, lime juice, salt and pepper and mix till clean. Add honey to style, relying in your choice and the sweetness of the mango. It’s best to get a beneficiant 3/4 cup. (This dressing works nicely in a small smoothie blender. If in case you have a big blender that requires bigger portions, double the recipe and preserve the remaining dressing for future use.)

Make the salad: In a big bowl, mix the lettuce, radishes and cucumbers, and toss with the dressing — begin with 4 tablespoons, style, and add extra dressing, 1 tablespoon at a time, if desired. Divide the salad amongst 4 serving plates, then prime every with a bit of salmon. Sprinkle with the mango, sizzling pepper, if utilizing, and cilantro; prime with the flaky sea salt, to style; and serve.

Per serving (1 piece salmon and about 1 cup salad)

Energy: 351; Whole Fats: 18 g; Saturated Fats: 3 g; Ldl cholesterol: 94 mg; Sodium: 288 mg; Carbohydrates: 12 g; Dietary Fiber: 3 g; Sugar: 9 g; Protein: 35 g

This evaluation is an estimate primarily based on obtainable elements and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Examined by Olga Massov; electronic mail inquiries to [email protected].

Scale this recipe and get a printer-friendly, desktop model right here.

Browse our Recipe Finder for greater than 10,000 Put up-tested recipes.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.

Leave a Reply