This dish is a true culinary journey, pairing the richness of caramelized salmon with the crisp freshness of an exotic salad. It’s the perfect option for a healthy, colorful meal bursting with vibrant contrasts.
Prep time: 40 minutes
Marinating time: 1 to 2 hours
Cook time: 20 minutes
Difficulty: Easy
Serves: 4
Dietary info: Nut-free, lactose-free, dairy-free, egg-free
Ingredients
For the Marinade
- 2 tbsp brown sugar
- 2 tbsp fresh ginger, minced
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp mild paprika
- 2 cloves garlic, minced
- 4 salmon fillets (skin-on)
For the Salad
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 2 mangos
- 6 celery stalks
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
Instructions
Marinate the Salmon: In a bowl, whisk together all marinade ingredients except for the salmon. Place the 4 fillets in a dish, skin-side down. Pour the marinade over them and let them marinate in the refrigerator for 1 to 2 hours.
Cook the Fish: Heat a pan over low heat. Cook the fillets with the marinade, starting skin-side down, then searing each side for a few minutes until the sauce has caramelized and the fish is cooked to your liking.
Prepare the Salad Dressing: While the salmon cooks, whisk together the brown sugar, lime juice, fish sauce, and sesame oil in a medium bowl.
Chop the Produce: Peel the mangos and cut into bite-sized pieces. Wash the celery and green onions, then slice them thinly.
Assemble: Arrange the vegetables and mango on plates. Drizzle with the dressing and sprinkle with toasted sesame seeds.
Serve: Place a salmon fillet next to the salad on each plate.
Serve immediately.
