Years ago, my older daughter, Sam, gave me a book of salmon recipes for Christmas. She knew very well what my favorite fish is. This salad is based on one of the recipes in the book. Loosely based, I have to say, because it was written by an American and the ingredients are meant for people living in America. I had to make substitutions.
What makes this salmon and vegetable salad so good? Well, it’s practically a one bowl meal. You have protein from the fish, you have vegetables and herbs, and then you’ve got fruit. Yes, fruit.
As the title says, the salad is served with mango lemon dressing. No oil — the salmon is oily enough. Mango lemon dressing is sweet (make sure you use a ripe fruit) with a trace of tang. Chili flakes are added for a bit of kick. Cilantro adds a freshness that I can best describe as summery.
Seared salmon salad with mango lemon dressing
Connie’s notes
Ingredients
- 250 grams fillet of salmon
- 2 salad tomatoes
- 1 white onion
- 1 small cucumber
- 1 flesh from one ripe mango pureed (see notes)
- juice of half a lemon
- 1 large pinch chili flakes
- 1 bunch cilantro
- ½ teaspoon refined salt
- ⅛ teaspoon ground black pepper
Instructions
- Sear the salmon in a very hot non-stick pan or grill, about 2 minutes per side (the center should still be pink). Set aside to cool.
- Dice the tomatoes and onion and place in a large bowl.
- Optionally peel the cucumber before scraping off and discarding the seeds. Dice and add to the tomatoes and onion.
- Tear the salmon into large chunks; add to the bowl.
- Tear (or cut) the cilantro and add to the salmon and vegetables.
- Season with salt and pepper.
- Add the chili flakes, pour in the lemon juice and mango puree and toss lightly.
- Taste. Add more salt and pepper, if needed.
