Seared Salmon with Baby Greens and Mango Salsa Vinaigrette
A great combination that makes a meal.
Servings: 4 servings
- 4 salmon fillets about 6 ounces each, with skin
- ground black pepper
- 1 tablespoon canola oil
Mango Salsa Vinaigrette
- 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 cut into 1/4 inch dice, approximately 1 cup
- 1/2 cup finely diced, seeded tomato
- 1/4 teaspoon Kosher salt
- 2 tablespoons chopped cilantro leaves
- In a small bowl, combine vinegar, lime juice, and honey. While whisking constantly add oil slowly, until emulsified. Add remaining ingredients and stir to combine. If preparing in advance, store in refrigerator, but bring to room temperature before serving.
- Preheat oven to 350°F. Season salmon with pepper. Place an oven-proof skillet, preferably cast iron, over medium-high heat, add oil. When hot, add salmon, flesh side down; sear about 3-5 minutes until a golden brown crust forms. Turn over using a spatula; transfer skillet to oven. Finish cooking 6 - 8 minutes, until salmon is opaque almost all the way through, but still moist.
- Divide greens among 4 plates. Lift salmon fillets, from skillet, removing skin, and place in center of each plate. Stir the vinaigrette and liberally spoon over fish and greens.
The fish may also be grilled.