Salmon with Mango, Edamame and Grapefruit Salad (SRC)
Ingredients
- 2 skin-on, bone out salmon fillets (mine were each about 6 oz)
- flaky sea salt & freshly ground black pepper
- a couple dashes of smoked paprika
- 1 Tbsp neutral oil (I used olive oil, but vegetable oil works)
For Salad
- 1 firm mango, ever so slightly under-ripe, peeled and shredded OR cut into wedges
- 1 pink grapefruit, peeled & cut into segments and chopped if desired (membrane removed)
- 3/4 cup shelled edamame
- 2 generous handfuls of peppery leaves such as rocket, cress, mizuna (I used 4 cups arugula)
- 1 roasted beet, diced (I used already cooked organic Love Beets, optional)
- 1 tbsp fresh basil or Thai basil, finely chopped
- 1 tbsp pinenuts (omit for nut-free)
Dressing:
- juice of 1 pink grapefruit
- 2 Tbsp grated palm sugar or 1 Tbsp agave or honey (don't use honey if vegan)
- 1 Tbsp fish sauce or Braggs liquid aminos or gluten free tamari*
- 1 Tbsp rice wine vinegar or apple cider vinegar
- 2 cm (3/4 in) piece of ginger, finely grated
- 2 tbsp olive oil (I added for a bit of richness)
- sea salt and freshly ground black pepper
Instructions
- Begin by making the dressing. Place all the dressing ingredients in a small jar and shake vigorously to combine or blend in a blender cup if preferred. Set aside.
- Put oil in a non-stick frypan set over medium heat. Season salmon with paprika, salt and pepper. Once pan is heated, place salmon in the pan skin side down. Cook for 3 minutes, before turning over and cooking for approximately 1-3 minutes or until done to your liking.
- While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.
