8cupsgreensbaby spinach, baby kale, mixed young greens
2mangoespeeled, seed removed, cubed
2avocadospeeled, seed removed, cubed
½red onionvery thinly sliced
4tablespoonsginger-mango relishsuch as Shan's*
juice and zest of 1 lime
several grinds pepper
4salmon fillets or steaks*
salt and pepper
* See Notes
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.
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.
* See 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.