Have I ever mentioned that salmon is my favorite fish in the whole world? It is. My daughters are very much aware of my preference that they decided to give me Nick Nairn’s Top 100 Salmon Recipes cookbook for Christmas in 2007. This salmon salad was adapted from a recipe in Mr. Nairn’s book.
The original recipe calls for diced very ripe mangoes but since it wasn’t mango season yet when I made this salad, and finding sweet mangoes is a hit-and-miss thing until the summer, I substituted sweetened mango puree.
Salmon and Mango Salad
- 250 grams skinless salmon fillet
- 2 salad tomatoes
- 1 white onion
- ½ cup sweetened mango puree (see notes after the recipe)
- juice of half a lemon
- 1 large pinch chili flakes
- 1 bunch cilantro root ends discarded
- Rinse the salmon and wipe dry with paper towels.
- Rub the salmon generously with salt and pepper.
- Sear the salmon in a very hot non-stick pan or grill, about two to two-and-a-half minutes per side (the center should still be pink).
- Set aside to cool.
- Dice the tomatoes and onion and place in a large bowl.
- Tear (or cut) the cilantro and add to the salmon and vegetables.
- Season with salt and pepper.
- Tear the cooled salmon into large chunks; add to the bowl.
- Add the chili flakes, pour in the lemon juice and mango sauce and toss lightly but thoroughly.
- I recommend chilling before serving the salmon and mango salad to allow the flavors to blend.