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  • The base number of servings for this recipe is 4
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    Salmon with Mango Vinaigrette

    This filling and flavor-packed Salmon with Mango Vinaigrette is perfect for those seeking an easy, delicious and healthy meal. The directions call for grilling, typically a summer activity but made possible with a number of new state-of-the-art indoor grills. Among these is the T-fal Opti-Grill. Enter to win yours today!


    Ingredients
    Salad
    12
    ounces
    mixed lettuces (tender green tango, red oak, sweet frisee, Lollo Rossa)
    1
    small mango
    1/2
    avocado
    1/2
    red onion
    1
    pound
    salmon fillet
    4
    ounces
    alfalfa sprouts
    1
    tablespoon
    sesame seeds
    1
    tablespoon
    chia seeds
    1
    tablespoon
    sunflower seeds
    Vinaigrette
    3.5
    pounds
    mango puree
    1 1/2
    tablespoons
    honey
    1
    teaspoon
    mustard
    1
    tablespoon
    lemon juice
    *
    salt and pepper to taste
    3.5
    ounces
    red wine vinegar
    7
    ounces
    Olive Oil
    Directions
    Wash vegetables thoroughly.
    Cut the mango, avocado and the onion into small cubes.
    Remove the skin from the fish fillet and cut into 1 inch cubes.
    Brush the salmon cubes with olive oil.
    Grill the salmon cubes for 5 to 6 minutes.
    Meanwhile, in a bowl, combine mango puree, honey, mustard, lemon, vinegar, salt and pepper and let infuse for a few minutes.
    Add olive oil to mixture slowly while mixing continuously until emulsified.
    Adjust seasoning to taste.
    In 4 small bowls add the lettuce, avocados, onions, handle and the salmon
    Top with vinaigrette and alfalfa sprouts and seeds.

    The base number of servings for this recipe is 4
    OK

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