Salmon with Mango, Edamame and Grapefruit Salad (SRC)

June 22, 2014 at 10:00 pm 7 comments

It’s the taste of the tropics right here…hello summer!

Now that it’s “officially summer”, I couldn’t help choosing this fresh, light yet very satisfying salad for the Secret Recipe Club reveal this month. Just look at the gorgeous colors…and I haven’t even started on the flavor profile!

salmon mango grapefruit salad

This salad is a beautiful combination of acidic, sweet and salty with peppery undertones…I recommend sitting out in the sunshine while enjoying this dish, and be transported to your own personal little vacation for the afternoon or evening.

I was assigned Sue’s beautiful blog, Couscous and Consciousness for June, and what a lovely site she has! After getting acquainted with her blog, you can feel Sue’s passion for food, healthy lifestyle and conscious eating and her recipes reflect her outlook as well. While I ultimately chose her Salmon salad with Mango and Grapefruit, I’ve tagged several recipes for the future: Butternut and Tahini Spread, Scallops and Sweet Potato with Vanilla Saffron Sauce and her Green Tomato Cake with Maple Mascarpone…inventive and intriguing flavor combinations that I can’t wait to try!

salmon mango grapefruit salad4

I made a few tweaks to the salad by adding some olive oil and apple cider vinegar to the dressing and I sprinkled a bit of smoked paprika on the fish prior to cooking since I’ve been loving that spice these days. Sue mentioned Thai basil in her write up as well as lotus root, so I threw in some finely chopped basil and I thought the addition of a roasted beet would add a little color and sweetness that would compliment the flavors in the dish in place of the lotus. Since I am sucker for anything nutty, I tossed in some pinenuts for added texture and complexity, but feel free to leave these out if preferred! If you prefer a vegan dish, simply omit the salmon for a light lunch or a side salad and substitute Bragg’s liquid aminos or tamari for the fish sauce. I’ll be making this again for sure! salmon mango grapefruit salad3

Salmon with Mango, Edamame and Grapefruit Salad (lightly adapted from this recipe)
Gluten-free, Grain-free, Vegetarian/Vegan option, Nut-free Option, Dairy-free, Soy-free

Ingredients

2 skin-on, bone out salmon fillets (mine were each about 6 oz)
flaky sea salt & freshly ground black pepper
a couple dashes of smoked paprika
1 Tbsp neutral oil (I used olive oil, but vegetable oil works)

For Salad
1 firm mango, ever so slightly under-ripe, peeled and shredded OR cut into wedges
1 pink grapefruit, peeled & cut into segments and chopped if desired (membrane removed)
3/4 cup shelled edamame
2 generous handfuls of peppery leaves such as rocket, cress, mizuna (I used 4 cups arugula)
1 roasted beet, diced (I used already cooked organic Love Beets, optional)
1 tbsp fresh basil or Thai basil, finely chopped
1 tbsp pinenuts (omit for nut-free)

Dressing:
juice of 1 pink grapefruit
2 Tbsp grated palm sugar or 1 Tbsp agave or honey (don’t use honey if vegan)
1 Tbsp fish sauce or Braggs liquid aminos or gluten free tamari*
1 Tbsp rice wine vinegar or apple cider vinegar
2 cm (3/4 in) piece of ginger, finely grated
2 tbsp olive oil (I added for a bit of richness)
sea salt and freshly ground black pepper

Directions

1. Begin by making the dressing.  Place all the dressing ingredients in a small jar and shake vigorously to combine or blend in a blender cup if preferred.  Set aside.

2. Put oil in a non-stick frypan set over medium heat.  Season salmon with paprika, salt and pepper. Once pan is heated, place salmon in the pan skin side down.  Cook for 3 minutes, before turning over and cooking for approximately 1-3 minutes or until done to your liking.

 3. While salmon is cooking, place all the salad ingredients in a medium bowl and toss gently to combine.

4. To serve, arrange salad on serving plates, drizzle with the dressing, toss lightly and top with the salmon.

salmon mango grapefruit salad1

For other recipes in this month’s reveal, click below!

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Entry filed under: Gluten Free, Lunch, Main Dish, Seafood, Soups and Salads, Vegan. Tags: , , , , , , , , .

White Bean Basil Pesto with Penne and Oven-Roasted Veggies (SRC) Chayote with Coconut/Thoran (SRC)

7 Comments Add your own

  • 1. Emily @ Life on Food  |  June 23, 2014 at 4:28 am

    Salmon is my favorite fish. I love this simple salmon and salad meal. Just what I am looking for in the summer!

    Reply
  • 2. JJ - 84thand3rd  |  June 23, 2014 at 6:51 am

    Such a great, fresh combo of ingredients! lovely pick

    Reply
  • 3. Rebekah @ Making Miracles  |  June 23, 2014 at 7:39 am

    That looks simply amazing. Perfect for a refreshing summery meal! Yumm!!

    Reply
  • 4. sallybr  |  June 23, 2014 at 8:36 am

    Oh, I love the sound of this, salmon and mango! Why didn’t I think of this ever?

    Very nice job for your assignment!

    Reply
  • 5. Melissa  |  June 23, 2014 at 10:53 am

    I’m still new to eating fish, but this sounds like a great way to enjoy it! Great pick this month :)

    Reply
  • 6. Jess @ Flying on Jess Fuel  |  June 23, 2014 at 11:15 am

    So many interesting flavors going on in this salad… sounds amazing!!

    Reply
  • 7. Karen @ Karen's Kitchen Stories  |  June 23, 2014 at 3:08 pm

    Wow that sounds so refreshing and your photos are great!

    Reply

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