Seared salmon and mango salad
Seasoned salmon is seared in a pan, broken into chunks, and tossed with tomato, cucumber, onion, chilies, sweet ripe mango, cilantro and calamansi juice.
Servings 4 people
Ingredients
Salmon
- 300 to 400 grams skinless salmon fillet or fillets (10 to 14 oz)
- 2 teaspoons citrus salt (or mix 1½ teaspoons salt, ¼ teaspoon lime or lemon zest, and ¼ teaspoon chili flakes) plus more to garnish
- 2 teaspoons sesame seed oil
Salad mix and dressing
- 3 to 4 tomatoes cored and cut into half-inch cubes
- 1 cucumber (peeled, unpeeled or partially peeled) cored and cut into half-inch cubes
- 1 yellow onion peeled and cut into quarter-inch cubes
- 2 to 3 green chilies thinly sliced
- 1 to 2 sweet ripe mango peeled, stone discarded and cut into half-inch cubes
- cilantro (as much or as little as you lke) torn into pieces
- calamansi juice (or lemon or lime juice) as much or as little as you like
Instructions
Marinate the salmon
- Press the fiillet (or fillets) between stacks of paper towels to remove excess moisture.
- Spread the salt on the entire surface.
- Place in a covered container and leave to marinate in the fridge for at least half an hour.
Sear the salmon
- Heat the sesame seed oil in a non-stick frying pan.
- Over high heat, lower the salmon fillet in the hot oil (if using smaller fillets, spread them in a single layer) and leave until the underside is lightly browned. Flip and brown the topside. Do not overcook.
- Remove the fish from the pan and, using two forks, break into chunks.
Toss the salad
- Place the tomato, cucumber, onion, chilies, mango and cilantro in a bowl and toss.
- Add the salmon chunks and toss to distribute evenly.
- Drizzle in about two tablespoons calamansi juice and toss. Taste, add more juice if needed.
- Sprinkle in more citrus salt and garnish with more cilantro before serving.
