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Seared Salmon with greens and Mango Salsa Vinaigrette

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Ingredients Method

Ingredients
  

  • 4 salmon fillets with skin
  • salt & pepper
  • 1 tbsp oil
  • 6 c mixed greens washed & dried
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 1/2 tsp honey
  • 6 tbsp olive oil
  • 2 tbsp red onion minced
  • 1 tbsp jalapeño pepper seeded and minced
  • 1/2 tsp garlic minced
  • 1/2 tsp cumin ground
  • 1 ripe mango cut into 1/4 inch dice
  • 1/2 c tomato finely diced
  • 1/4 tsp salt
  • 2 -3 tbsp coriander leaves

Method
 

  1. To make vinaigrette, in a medium bowl, combine the vinegar, lime juice and honey. Add the oil in a slow, steady stream, whisking constantly until dressing is emulsified. Add the red onion, jalapeño, garlic, cumin, mango, tomato and salt; combine. Stir in coriander leaves. If not using the dressing immediately, cover it and store in the refrigerator. Bring the dressing to room temp before serving.
  2. Preheat the oven to 180°c. Season salmon with salt and pepper. Heat the oil in an oven-proof skillet, preferably cast iron, over medium-high heat. Add the salmon, flesh side down, and sear until a golden brown crust forms, about 3 - 5 minutes. Carefully slide a spatula under each fillet and turn over. Transfer the skillet to the oven to finish cooking, approx 6 to 8 minutes, or until salmon is almost opaque throughout, but still moist.
  3. Divide the greens among 4 individual plates. Carefully lift the salmon fillets, leaving the skin in the skillet, and place one fillet at the centre of each plate. Whisk the vinaigrette and generously spoon it over the fish and greens.