Seared Salmon with Baby Greens and Mango Salsa Vinaigrette
A great combination that makes a meal.
Prep Time50 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Gluten Free, Grill, Main Course - Seafood, Salads - Main Course
Servings: 4servings
Author: Catherine Christiano
Ingredients
Salmon
4salmon filletsabout 6 ounces each, with skin
ground black pepper
1tablespooncanola oil
Mango Salsa Vinaigrette
2tablespoonsred wine vinegar
2tablespoonsfresh lime juice
1 1/2teaspoonshoney
6tablespoonsolive oil
2tablespoonsminced red onion
1tablespoonminced, seeded jalapeno pepper
1/2teaspoonfinely minced garlic
1/2teaspoonground cumin
1ripe mangocut into 1/4 inch dice, approximately 1 cup
1/2cupfinely diced, seeded tomato
1/4teaspoonKosher salt
2tablespoonschopped cilantro leaves
Salad
Instructions
Vinaigrette
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.
Salmon
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.
Salad
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.