Salmon On A Bed Of Greens And Mango Recipes

MANGO SALSA SALMON

Steps:

• Preheat the oven broiler. Line a broiler pan with foil.
• Broil salmon steaks on the prepared pan 12 minutes, or until easily flaked with a fork.
• Heat olive oil in a medium saucepan over medium heat, and saute onion until tender. Stir in garlic, tomatoes, and cilantro. Cook until heated through, 1 to 2 minutes, and remove from heat. Mix in the mangos. Serve over the salmon steaks.

SALMON ON A BED OF GREENS AND MANGO

Steps:

• Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
• Peel jicama; grate coarsely.
• Peel mango; cut into cubes.
• Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
• In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Season with salt and pepper.
• Wash, dry and chop cilantro.
• When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon.

SEARED SALMON WITH GRAPES ON A BED OF GREENS

Steps:

• Place all marinade ingredients in large zip lock bag and mix.
• Add fillets and toss to coat. Place in refrigerator for 1 hour.
• Meanwhile prepare dressing by mixing all dressing ingredients together. Chill.
• Heat grill pan and large wok or large pan to medium high heat.
• Remove salmon from marinade.
• In heated non stick pour oil just to cover lightly the bottom of the pan.
• Pan sear salmon 2 minutes.
• Flip salmon and cook till desired.
• Toss greens and grapes together with 1/3 of the dressing. Place salmon on top and garnish with seeds and scallions.
• Pour remaining dressing in a small bowl and pass if more is desired.

STICKY MANGO-ROASTED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put a chopping board on your work surface. Snap or carefully chop the stalks off the ends of the green beans. Cut any thick stems of broccoli in half lengthways. Cut the root ends and about 2cm off the green tops of the spring onions, then cut each onion into 3 batons.
• Fill a large saucepan halfway with water, put it on the hob and turn the heat on to medium-high until the water boils. Carefully tip the prepared vegetables into the pan of boiling water and simmer for 1 min. Put a colander in the sink and carefully tip the veggies and water into it.
• Find a large baking tray (ours was 30cm x 40cm). Tip the cooked veggies into the tray and drizzle with 2 tsp olive oil. Season with a pinch of salt and toss through the oil until well coated.
• Push the veggies to the edge of the tray, making space in the middle, then lay the salmon, with the skin side down, in that space. Drizzle the remaining 1 tsp oil over the salmon and season with a pinch of salt.
• In a bowl, measure 3 tbsp mango chutney, 2 tsp soy sauce and 1 tsp ginger purée, and mix the ingredients together to make a sauce. Pour half the sauce over the veg and salmon.
• Use oven gloves to carefully put the tray on the middle shelf of the oven. Cook for 15 mins.
• Carefully remove the tray from the oven using the oven gloves and pour the rest of the sauce over the salmon. Return to the oven for another 5 mins. Pick the coriander leaves and scatter these over the salmon and veg. Serve with cooked noodles or rice.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

Steps:

• Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
• Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
• Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
• Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
• When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
• Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
• Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

SALMON ON A BED OF GREENS AND MANGO

Steps:

• Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
• Peel jicama; grate coarsely.
• Peel mango; cut into cubes.
• Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
• In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Stir in mango. Season with salt and pepper.
• Wash, dry and chop cilantro.
• When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon. Sprinkle with cilantro.