Island Salmon SaladCourse: Main, SaladsCuisine: Alaskan, Fusion
Everyone likes a good salad and at the Slippery Salmon we continue our efforts to provide tasty dishes in all categories. The Island Salmon Salad starts with a fresh spring mix that is complimented with diced tomatoes, roasted pistachios, pineapple bits and deep fried onions. Once the “color” is there we top it with a grilled 6-ounce, skinless salmon fillet and add our signature Mango Dressing on the side. It’s colorful, healthy and of course tasty. It’s a great lunch favorite and an easy fix at home for a light dinner with friends. This makes four servings.
It’s simple, refreshing and healthy. Enjoy!
1-1 1/2 handfuls spring mix
1/2 cup diced tomatoes
3-4 ounces roasted pistachios
3-4 ounces coarsely chopped pineapple bits
1 medium red onion, sliced and deep fried
- Salmon Fillet
Four 6-ounce skinless fillets
- Mango Dressing
2 cups diced mango, fresh or thawed frozen
1/2 cup sugar
1 cup rice wine vinegar
2 1/2 cups salad oil
1 teaspoon Tabasco
1 teaspoon sesame oil
- For the salad, toss all ingredients together.
- Char broil salmon fillets for 3 minutes per side. This produces a moist fillet in the medium range. Salt and pepper to taste.
- For dressing, put all ingredients in a food mill and process on pulse until you have the consistency you like. This is a sweet dressing and can be amped up by adding more rice wine vinegar…to your taste of course. At the Slippery Salmon we serve the dressing on the side so the customer can determine what level of tang they like best with their salmon and salad.