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Seared Salmon and Spinach Salad With Ginger-Lime Vinaigrette

Tamara Andersen
A healthy, quick salad featuring baby spinach, mangoes, avocados, red onion, and cashews, and dressed with a lovely ginger-lime vinaigrette... On your table in 30 minutes or less!
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Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Main Dish/Salad
Cuisine American, Eclectic, Indian
Servings 4 servings
Calories 579 kcal

Ingredients
  

Salad Dressing

  • 1 shallot
  • 1 tablespoon ginger mango relish or similar*
  • juice of 2 and zest of 1 lime
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • several grinds black pepper
  • ¼ teaspoon sea salt

Salad

  • 8 cups greens baby spinach, baby kale, mixed young greens
  • 2 mangoes peeled, seed removed, cubed
  • 2 avocados peeled, seed removed, cubed
  • ¼ cup roasted cashews
  • ½ red onion very thinly sliced

Seared Salmon

  • 4 tablespoons ginger-mango relish such as Shan's*
  • juice and zest of 1 lime
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • several grinds pepper
  • 4 salmon fillets or steaks*
  • salt and pepper
  • * See Notes

Instructions
 

  • Make the salad dressing. Combine all of the salad dressing ingredients in a personal blender or small food processor. Pulse until smooth. Taste. If it's too acidic, add more olive oil. Season as desired. Set aside.
  • Add greens to a large salad bowl. Toss with enough dressing to very lightly coat the greens. Serve the remaining dressing on the side.
  • Whisk the ginger-mango relish, lime juice and zest, olive oil, salt and pepper together in a small prep bowl
  • Prepare a heavy pan (with a cover) with cooking spray, then get it very hot. Season the salmon with salt and pepper. Place on the prepared pan (skin side down if they have skin). Brush the glaze on top of each fish fillet. Cover and cook until flesh is desired doneness - about 4 minutes per ½" thickness. Mine were about 1" thick, and took 8 minutes.

To Serve

  • Divide the lightly dressed greens among 4 large plates. Top each with ¼th of the mango, ¼th of the avocado and red onion, and ¼th of the cashews.
  • Top each of the salads with a salmon fillet. Garnish with chopped cilantro. Serve additional dressing on the side.
  • Enjoy!
  • * See Notes

Notes

I used Shan's Ginger-Mango Relish. This relish is heavy on the ginger, and isn't very sweet. If you can't find it, you can substitute mango chutney (widely available), and add about a teaspoon of finely minced or grated ginger.

Nutrition

Calories: 579kcalCarbohydrates: 49gProtein: 21gFat: 41g
Keyword main dish salads, salmon salads
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