By ,
Published December 16, 2016
<b>Ingredients:</b> 1 lb. cherry tomatoes<br> 7 oz. bag fresh baby spinach<br> 1 fresh mango, cut into bite-size pieces<br> 1 tablespoon extra virgin olive oil<br> Four 6-ounce salmon fillets, skin on<br> salt & pepper to taste <b>Citrus Dressing:<br></b>1 tablespoons dijon mustard<br> ¼ cup extra-virgin olive oil<br> ¼ cup grape seed oil<br> ½ cup orange juice<br> 1 tablespoon lime juice<br> 1 tablespoon apple cider vinegar<br> ¼ teaspoon salt<br> ¼ teaspoon ground black pepper
<b>Step 1:</b> Preheat over to 375 degrees. Place tomatoes on baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for about 10-12 minutes or until they skin begins to split. Set aside.
<b>Step 2:</b> With a sharp knife, score salmon filets on skin side. This will allow heat to penetrate through skin and cook faster. Season with salt and pepper.
<b>Step 3:</b> Place fillets, skin side down in a large sauté pan. Then turn on the burner to medium-low heat. After a minute, raise to high heat and cook for about 3 minutes.
<b>Step 4:</b> Turn salmon and cook for another 2-3 minutes.
<b>Step 5:</b> To make the dressing, combine all ingredients and shake well. Set aside.
<b>Step 6:</b> Peel and cut mango into bite-size pieces.
<b>Step 7:</b> To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.
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https://www.foxnews.com/health/crispy-salmon-tropical-salad-recipe
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