Pacific Salmon, Mango Salsa Salad Recipe

Name: Pacific Salmon, Mango Salsa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Greens:; Combination of baby salad greens, enough to fill a large salad bowl.; Salmon:; Two pound filet with skin intact. 1 lime, 2 gloves of garlic, teaspoon olive oil.; Mango Salsa:; Two ripe mangos, one bunch of cilantro, two limes, two navel oranges, one large ripe tomato.; Dressing:; 1/2 cup non-fat mayonaise, two tablespoons of dijon mustared, one tablespoon of honey, two tablespoons rice wine vinegar, juice from one lime, pinch of cumin.; Base:; One cup of brown rice, one can of black beans, 1/2 teaspoon cumin.

Servings: persons

Greens:
Combination of baby salad greens, enough to fill a large salad bowl.
Salmon:
Two pound filet with skin intact. 1 lime, 2 gloves of garlic, teaspoon olive oil.
Mango Salsa:
Two ripe mangos, one bunch of cilantro, two limes, two navel oranges, one large ripe tomato.
Dressing:
1/2 cup non-fat mayonaise, two tablespoons of dijon mustared, one tablespoon of honey, two tablespoons rice wine vinegar, juice from one lime, pinch of cumin.
Base:
One cup of brown rice, one can of black beans, 1/2 teaspoon cumin.

1
Mango salsa:
2
Dice the fruit of two mangos, two navel oranges, one tomato. Finely chop on bunch of cilantro (leaves only). juice two limes, mix all ingrediants and refrigerate.
3
Salmon:
4
slice the filet into four pieces (meat only, leave the skin intact) place on aluminum foil, juice one lime over the salmon, crush garlic and spread evenly over the top of the salmon. Cover the salmon with more aluminum foil and fold the edges over to seal and make a package, cook on BBQ grill at low heat for 15 minutes, remove a let cool in the foil package.
5
Dressing:
6
Mix all ingrediants together using a whisk, mix well and place in refrigerator.
7
Base:
8
Place one cup of brown rice in a rice cooker or pot, add one cup of water and a pinch of cumin allow to cook for 45 minutes, add the black beans, let cool.
9
Platting instructions:
10
Use a large dinner plate. Place 1/2 cup of the rice/ black bean mixture on the plate.
11
Toss the baby salad greens with one half the dressing mixture, place 2 cups on top of the rice. Remove one portion of the Salmon meat from the skin using a spatula, place on top of the baby salad greens. Place 1/2 cup of the mango salsa on top of the salmon, drizzle the remainder of the dressing over the top of the completed plates, garnish with a slice of lime.

kcal

Calories

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Greens:, Combination of baby salad greens, enough to fill a large salad bowl., Salmon:, Two pound filet with skin intact. 1 lime, 2 gloves of garlic, teaspoon olive oil., and more.

Yes, Pacific Salmon, Mango Salsa Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pacific Salmon, Mango Salsa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions