Salmon Salad = Healthy & Delicious!
Healthy salmon, creamy avocado and crunchy sugar snap peas team up for an easy, delicious meal – perfect for a weeknight or for company.
This easy salmon salad is great for a quick dinner. You can even prepare the salmon and the dressing in advance as a meal prep item and just toss together at the last minute. Between the high quality EVOO, the omega rich salmon and the avocado, this meal packs a healthy and beneficial-fat-rich meal that will keep you satisfied for hours.
With the sweet and spicy flavors of the Mango chili sauce along with quick pickled shallots, crunchy radishes and crisp snap peas, your mouth will sing with all the fun textures.
Who said healthy couldn’t taste amazing?
Mango Chili Salmon Salad
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
1 lb skin on salmon fillet
6 tablespoons O&V Mango Chili Sauce *
2 tablespoons O&V Mango Madness Pepper Jelly * (optional for additional spice)
2 tablespoons minced garlic
Sprinkle of O&V Smoked Paprika *
3 tablespoons O&V Unflavored EVOO *
½ teaspoon kosher salt (divided)
2 cups sugar snap peas
5-7 oz baby arugula or arugula microgreens
2-3 radishes thinly sliced
2 avocados, thinly sliced
1 large shallot, thinly sliced (about ½ cup)
Zest of one lime
2 tablespoons lime juice (from one lime)
1 cup loosely packed basil or cilantro
¼ cup roasted pine nuts or toasted sesame seeds
Fresh cracked pepper to taste
Preparation
Set the oven to High Broil, and move the rack up to about 6-7 inches from the heating element. Prepare a foil lined baking tray and place the salmon, skin side down on the foil.
Stir together 2 tablespoons of Mango chili sauce, 1 tablespoon of oil and minced garlic and all the pepper jelly (if using). Spread evenly on the salmon and sprinkle with ¼ teaspoon of salt. Broil in the oven for 8-10 minutes until the internal temperature at the thickest part of the salmon reaches 125-130F. Remove from the oven and allow to cool.
While the salmon is broiling, place the sliced shallots in a small bowl with 1 tablespoon of lime juice and 1/8 teaspoon of salt. Stir and let sit for a minimum of 10 minutes. Drain.
Blanch the sugar snap peas by cooking them for 1 minute in boiling water, draining, and plunging in ice cold water for a few minutes. Drain and pat dry.
Make the dressing by combining the remaining 4 tablespoons of Mango chili sauce with 2 tablespoons of oil and 1 tablespoon of lime juice in a small bowl. Taste and adjust salt and pepper to taste.
Break the cooled salmon into chunks
Place the arugula in a bowl, toss with half the dressing and transfer to a plate. Top with the salmon chunks, drained shallots, sugar snap peas, radishes, sliced avocado. Garnish with the basil/cilantro and the toasted pine nuts or sesame seeds and drizzle with the remaining dressing or serve it on the side.
Serves 4
Active time 30 minutes Total Time: 30 minutes
Notes
* The Mango Chili Sauce is the primary flavor with its balance between sweet and spicy. There is no exact substitute, but you can try a Thai Sweet Chili sauce with ¼ cup of puréed mango mixed in as a possible alternative. I love the additional spice of a pepper jelly and often use the Mango Madness or the Thai Mandarin pepper jellies. You can substitute with another high quality similar flavored pepper jelly. The Smoked Paprika adds wonderful color and depth of flavor. As always, I encourage you to gain the health benefits of using a high quality Unflavored EVOO
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Seafood, Soups & Salads, Easy Dinner, Summer Lunch, Arugula Salad, Mango Chili Sauce, Unflavored EVOO, Avocado, Mango Madness Pepper Jelly, Thai Mandarin Pepper Jelly, Smoked Paprika
