Mango Salmon Salad
This mango salmon salad combines chile lime salmon, fresh mango, and vibrant veggies for a healthy, gluten-free meal. It's a quick, delicious way to enjoy omega-3s and sweet tangy flavors.
Ingredients
- 1 tbsp chile lime seasoning
- 8 oz wild Sockeye salmon
- 3 cups arugula
- 1/2 fresh mango, or pineapple, diced
- 1/3 cup red onion, diced
- 1/2 red bell pepper, diced
- 1 small avocado
- 1/2 cup edamame
- 1/2 cup feta cheese crumbles
- 1/4 cup olive oil
- 1 grapefruit, juiced
- 1 tbsp apple cider vinegar
- 2 tbsp mustard
- 2 tbsp honey
Instructions
- Prepare the salmon: Season the salmon with chile lime seasoning. Heat a cast iron skillet over medium heat and add a drizzle of olive oil to coat the pan evenly. Place the salmon skin-side down, cover, and cook for 3-4 minutes. Flip and cook another 3-4 minutes until the salmon flakes easily with a fork and reads 145°F-160°F internally.
- Make the dressing: Combine olive oil, grapefruit juice, apple cider vinegar, mustard, and honey in a mason jar. Shake well until emulsified.
- Massage the greens: Toss arugula with half the dressing and gently massage it into the leaves to soften their peppery flavor.
- Prep the produce: Dice the mango, red onion, red pepper, and avocado into small, uniform cubes (about 1/4") for easy bites. Steam or thaw edamame if needed.
- Assemble the salad: Start with a base of arugula, then layer the cooked salmon, mango, vegetables, and edamame. Garnish with feta cheese and drizzle the remaining dressing over the top.