4 (6-ounce) skinned salmon fillets (about 1 inch thick)
1/4 teaspoon salt
8 cups gourmet salad greens
1 cup sliced peeled mango
How to Make It
Combine first 3 ingredients in a small bowl, reserving 3/4 cup juice mixture for dressing. Place salmon fillets on a broiler pan coated with cooking spray. Baste fillets with remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle fillets with salt.
Divide salad greens evenly among 4 plates; arrange salmon and mango on top of greens. Drizzle with reserved dressing.
I agree with the other reviews, the dressing is quite delicious, as both a salmon dressing and for salads. For this recipe I used a 2 lb Coho Salmon which resulted in extra fish, and ended up having to use some pre-squeezed lime because I found that the limes I bought were not sufficient for even the original amount. Oddly, I forgot to add salt, but it was still delicious. My one tip for this meal is don’t be disheartened if you crisp/ burn the top of the fish because it actually tastes really good. Not that I would suggest cooking the top until completely black, but the caramelized topping was unexpectedly delicious.
for a recipe so simple with few ingredients this was outstanding. Great flavor - we loved the dressing with the mango. Needed only a great crusty bread to go with it. I did use wild Coho salmon and we grilled the salmon. Fantastic.
Wow! Can't believe I'm the first person to rate this recipe! I've been making it for years and absolutely love it. Simple and delicious. Perfect for a summer evening! I sometimes use strawberries instead of mango and they are great, as well!
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