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Seared salmon salad with mango lemon dressing

Seared salmon salad with mango lemon dressing

Print Recipe
I recommend chilling before serving to allow the flavors to blend. It’s really wonderful — no superlatives can suffice.
Course Salad
Cuisine International
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Author Connie Veneracion

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.

Notes

Use a blender (immersion or regular) to puree the mango flesh.