Cucumber Mango Salmon Salad

Don’t you love dishes that are as good for you as they are tasty? I always have frozen salmon in my freezer and since it thaws so quickly, I eat salmon salads a couple times each week for lunch but this combo is elegant enough to serve to company.

Cucumber Mango Salmon Salad

This is really very fast and simple: perfectly cooked salmon, refreshing cucumber slices, mixed greens, and juicy golden mango. (For some reason, golden mangos have been popping up at stores around Dallas lately and they’re even tastier than regular mangos!) Mangos are incredibly good for you, packing ten times the Vitamin C punch as an orange, so I eat a ton of mango. Nutrients aside, they’re also delicious! I love mango in savory foods and it’s the superstar of this salad.

Cucumber Mango Salmon Salad

Cucumber Mango Salmon Salad
Mixed greens
Cucumber, peeled and thinly sliced
Mango (I used a golden mango here)
Raspberry, strawberry, or other fruity dressing

  1. Rinse a 4-6 oz salmon filet and pat dry with a paper towel. Season salmon well with salt and pepper. Heat 1 Tbsp canola oil in a skillet. Fry skin-side up over medium heat for six minutes, then flip and fry for two more. Lower the heat and cook for for two or three more minutes until salmon is cooked through.
  2. While the salmon is cooking, toss mixed greens with a fruity dressing (I used raspberry – yum!) and place in a bowl. Place cucumber slices in the bowl. Cut the cheeks off of a mango, score each side deeply, then cut the cubes out.
  3. Place salmon on top of greens and sprinkle mango on top. Enjoy!

Happy cooking,

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