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![salmon ingredients]()
Ingredients: 1 lb. cherry tomatoes 7 oz. bag fresh baby spinach 1 fresh mango, cut into bite-size pieces 1 tablespoon extra virgin olive oil Four 6-ounce salmon fillets, skin on salt & pepper to taste Citrus Dressing:1 tablespoons dijon mustard ¼ cup extra-virgin olive oil ¼ cup grape seed oil ½ cup orange juice 1 tablespoon lime juice 1 tablespoon apple cider vinegar ¼ teaspoon salt ¼ teaspoon ground black pepper![salmon step 1]()
Step 1: 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.![salmon step 2]()
Step 2: 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.![salmon step 3]()
Step 3: 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.![salmon step 4]()
Step 4: Turn salmon and cook for another 2-3 minutes.![salmon step 5]()
Step 5: To make the dressing, combine all ingredients and shake well. Set aside.![salmon step 6]()
Step 6: Peel and cut mango into bite-size pieces.![salmon step 7]()
Step 7: To assemble, divide spinach, tomatoes and mango among four plates. Top with salmon and drizzle dressing over salad and salmon.Crispy Salmon Tropical Salad Recipe
How to make crispy salmon tropical salad.
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- Crispy Salmon Tropical Salad Recipe
