Mango Salmon Salad Recipe
A vibrant and healthy Mango Salmon Salad featuring perfectly seared wild sockeye salmon, fresh mango, and a zesty chile lime seasoning. Tossed with peppery arugula, crunchy edamame, and creamy feta, this refreshing salad is dressed with a tangy grapefruit mustard vinaigrette, ideal for a light, flavorful meal ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon and Seasoning
- 1 tbsp chile lime seasoning
- 8 oz Wild Sockeye Salmon
- ¼ cup olive oil (for cooking)
Salad
- 3 cups arugula
- ½ fresh mango, diced (or substitute pineapple)
- ⅓ cup red onion, diced
- ½ red pepper, diced
- 1 small avocado, diced
- ½ cup edamame (prepared if needed)
- ½ cup feta cheese crumbles
Dressing
- 1 grapefruit, juiced
- 1 tbsp apple cider vinegar
- 2 tbsp mustard
- 2 tbsp honey
Instructions
- Season the Salmon: Pat the salmon dry and evenly coat each side with chile lime seasoning to infuse a spicy citrus flavor.
- Cook the Salmon: Heat a cast iron skillet on medium, add ¼ cup olive oil and spread to coat the pan. Place salmon skin-side down, cover with a lid, and cook for 3-4 minutes. Flip and cook for another 3-4 minutes until the salmon reaches an internal temperature between 145°F and 160°F, ensuring it is perfectly cooked and flaky.
- Prepare the Dressing: Combine grapefruit juice, apple cider vinegar, mustard, and honey in a mason jar. Secure the lid tightly and shake vigorously until well emulsified and smooth.
- Massage the Greens: Toss half the dressing with arugula and gently massage the greens to soften their texture and enhance flavor absorption.
- Dice the Produce: While the salmon cooks, dice mango, red onion, red pepper, and avocado into approximately ¼ inch pieces. If edamame is frozen or unprepared, cook or thaw accordingly. Uniform chopping helps balance the texture in the salad.
- Assemble the Salad: Layer the cooked salmon over the massaged arugula, then add diced mango and vegetables evenly across the bowl.
- Garnish and Serve: Sprinkle feta cheese crumbles and additional avocado and edamame on top. Drizzle the remaining dressing over everything for a bright, flavorful finish.
Notes
- Use a food thermometer to ensure salmon reaches the safe internal temperature without overcooking.
- Substitute pineapple for mango if preferred for a different tropical twist.
- Edamame can be steamed or microwaved if using frozen, then cooled before adding.
- Massaging the arugula helps reduce bitterness and makes it more tender.
- This recipe is best served immediately for maximum freshness.
Find it online: https://recipethrive.com/mango-salmon-salad-recipe/
