I love salmon, all seafood actually, but salmon has a special place in my...stomach. This salad raises the bar. It takes salmon to a whole new level. The sweetness from the mango and fresh tomato, the tartness from the vinegar and lime juice make for a very balanced and delicious salad. One word sums it all up, YUM.
This mango vinaigrette will complement any chicken or fish dish that favors mangoes and tomatoes, such as shrimp and other white fish. For those of you that don't like fish, you ought to try this salad. It is a great way to get the omega 3's into your diet with out the salmon tasting too 'fishy'. The mango salsa has so many strong flavors it helps to mask a lot of the 'fishy' taste. Don't be mistaken; the salmon flavor is still palatable, it just isn't as in-your-face as it might be if you were to eat just the fillet.
Salmon Salad with Mango Salsa Vinaigrette
adapted slightly from Catherine Walthers
1 half salmon fillet or 4 individual fillets
4 tablespoons butter
salt and pepper
6 cups mixed baby greens, washed and dried
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 1/2 teaspoons honey
6 tablespoons olive oil
2 tablespoons minced red onion
1 tablespoon minced, seeded jalapeno pepper
1/2 teaspoon finely minced garlic
1/2 teaspoon ground cumin
1 ripe mango, small diced
1/2 cup halved grape tomatoes
1/4 teaspoon kosher salt
2 or 3 tablespoons chopped cilantro leaves
For the Salmon: Preheat oven to 400º. Place salmon fillets skin side down on a sheet pan covered in foil. Cut and dot butter on top of fillets. Sprinkle salmon generously with lemon pepper. Sprinkle lightly with salt and pepper. Cook for approximately 10-18 minutes depending on size of fillet, until juice turns white (do not overcook!)
Place salad greens on 4 individual serving plates.
Mango Vinaigrette: Whisk vinegar, lime juice, and honey. Slowly add olive oil and whisk until blended. Stir in the other ingredients saving the cilantro leaves for the last ingredient added and gently combine.
Plating: Place individual salmon fillets (or cut larger fillet into individual pieces) and place each piece on the bed of mixed greens. Generously spoon vinaigrette over salmon and baby greens. Enjoy.