Salmon And Mango Salad
Serves 4
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1 For vinaigrette:
1 teaspoons minced shallot
2 teaspoons white wine vinegar
Juice of 1/2 lime
1 teaspoons granulated sugar
3 tablespoons olive oil
Salt
Ground black pepper
For salmon:
2(4-ounce) salmon fillets
1 tablespoons olive oil
Salt
Ground black pepper
For salad:
1/4 cup pine nuts
1 tablespoons olive oil
6 cup mixed greens
12 cherry tomatoes -- halved
1 ripe mango -- peeled and chunked
1/2 cup crumbled feta cheese
To prepare vinaigrette: Combine shallot, vinegar, lime juice and sugar in
a small bowl; steep shallot until ready to serve. Just before serving,
whisk in oil and season to taste with salt and pepper to taste.
To prepare salmon: Place salmon, skin side down, on a microwave-safe
plate. Pour 2 tablespoons water in the bottom of the plate. Drizzle salmon
with oil; season to taste with salt and pepper. Cover loosely with plastic
film, making sure there is an opening for air to escape. Microwave on high
until just firm in the center, about 3 minutes. Uncover and let cool on
counter until ready to serve.
To assemble salad: In a small skillet, toast pine nuts in oil until
lightly browned. Pour onto a small plate to cool. Combine greens,
tomatoes, mango and feta in a large bowl. Add toasted nuts. Flake salmon;
add to bowl. Toss with vinaigrette.
Exported from A Cook's Books -- Recipe management for Macintosh
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