Wild Sockeye Mango Salad Recipe
Make Wild Sockeye Mango Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Dressing
Salad
Method
Salmon
- 1
Prep and Season
Pat the sockeye salmon dry with paper towels. Trim any dark bloodline if desired. Sprinkle both sides evenly with 1 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 10 minutes.
- 2
Cook
Heat 1 tbs olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down if skin on, or presentation-side down if skinless. Sear without moving for 3–4 minutes until the edges turn opaque and a golden crust forms. Flip carefully and cook 2–3 minutes more for medium (internal temperature about 125–130°F / 52–54°C) or longer for well done. Remove to a plate and let rest 4 minutes, then flake or cut into 6–8 bite-size pieces.
Dressing
- 3
Make Mango Vinaigrette
Place 1 cup diced ripe mango, 2 tbs fresh lime juice, 1 tbs rice vinegar, 1 tsp honey, 1 tsp grated fresh ginger, 3 tbs extra-virgin olive oil, 1 tsp salt, 1 tsp black pepper and optional 2 tbs chopped cilantro in a blender or food processor. Blend until smooth and emulsified, about 30–45 seconds. Taste and adjust seasoning — if too thick, add 1–2 tbs water. Transfer to a bowl or jar and refrigerate until assembly.
Salad
- 4
Assemble Greens
In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced mango, 1/2 cup thin cucumber slices, 4 thinly sliced radishes, 1/4 cup thinly sliced red onion, and sliced avocado. Toss gently to distribute ingredients.
- 5
Dress and Finish
Right before serving, drizzle about 3–4 tbs of the mango vinaigrette over the salad (reserve extra for guests). Toss lightly to coat the leaves evenly. Arrange flaked warm sockeye salmon over the dressed salad. Sprinkle with 1 tbs toasted sesame seeds and 2 tbs toasted chopped almonds or peanuts if using. Serve immediately so the greens stay crisp and the salmon remains warm.