What you need
For two salads
1/3 pound salmon
1 cup of cubed of mango (can be frozen or fresh)
2 tablespoons of rice vinegar
2 tablespoons reduced soy sauces
1 teaspoon of ground ginger
1 teaspoon honey
A bit of pepper
What to do:
Heat large skillet over medium heat. Remove skin from salmon. Coat salmon with olive oil, salt & pepper. Add salmon to heated pan and cook for about 5-7 minutes until light pink all the way through.
Chop cabbage, slice avocado into cubes, Take salmon off of heat & cut into smaller pieces.
To make the salad into that beautiful layered stack, use a paper or plastic cup as a mold about 3 inches in diameter. Cut off the bottom of the cup & place on a plate. Layer about ½ to 1 inch of each ingredients inside the cup. Red cabbage, avocado, mango & salmon on top. Place plate with cup still surrounding ingredients in freezer for 5-10 minutes. The salad will then begin to take shape & your ego will be totally boosted because you can see how pretty it is going to turn out…
While salad is in the freezer, mix combine dressing ingredients.
After salad is cold & has taken shape, carefully remove cup by pressing lightly on the top of the salad & sliding cup off. Squeeze a bit of lemon juice on top & finish with dressing.
Side note: I cooked some asparagus for a side because I had some in the fridge.
Alright, so you want to get a little fancy…I get it. Sometimes you feel like channeling your inner professional chef(I feel like this often…) This salad will do it for you without the fuss. It is beautiful and delicious, just like your favorite celebrity man crush. A little dance of Asian tropical fusion will tickle those taste bites on bite one. The light ginger dressing enhances flavor of the fish, vegetables and fruit without over doing it. Enjoy this as an appetizer or main course and don’t feel guilty, it’s healthy!
A working girl in love with good food, drink & good conversation.