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Seared Salmon and Spinach Salad With Ginger-Lime Vinaigrette

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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 minutes
Cook Time 8 minutes
Total Time 28 minutes
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 1/2" thickness. Mine were about 1" thick, and took 8 minutes.

To Serve

  • Divide the lightly dressed greens among 4 large plates. Top each with 1/4th of the mango, 1/4th of the avocado and red onion, and 1/4th 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: 579kcal | Carbohydrates: 49g | Protein: 21g | Fat: 41g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com