Friday, July 27, 2012

Wild Salmon with Mango Salad


My first night back in the kitchen after our Canadian get-away, and what a surprise tht the dinner included some of my favorites! Wild salmon was on a one-day sale today at Whole Foods, and it looked so delicious I wanted to keep things simple.

You can customize the sweet and spicy elements of the salad to suit your taste buds. I didn't really measure as much as I did sprinkle, shake and toss.



Wild Salmon with Mango Salad

2 wild salmon fillets
3 minced garlic cloves
smoked paprika, salt & pepper

1 mango, peeled and diced
1 avocado, peeled and diced
1/2 red onion, diced
large handful of mint & cilantro, finely chopped
2 cups chopped baby spinach
juice of 1/2 lime
1 tbs. palm sugar
1/2 tsp. red pepper flakes
1/2 tsp. curry powder

Preheat oven to 375. Place salmon skin down on a baking sheet covered with parchment or a Silpat. Spread salmon with garlic, paprika, salt and pepper. Bake for 15-20 minutes.

While salmon is baking, mix palm sugar and lime juice in a large bowl until sugar dissolves. Add all other ingredients and gently toss to combine. Taste for seasoning.

Serve salmon over salad.

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