Salmon On A Bed Of Greens And Mango Recipes

SALMON ON A BED OF GREENS AND MANGO

Steps:

• Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
• Peel jicama; grate coarsely.
• Peel mango; cut into cubes.
• Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
• In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Season with salt and pepper.
• Wash, dry and chop cilantro.
• When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon.

SALMON WITH A CREAMY SAUCE ON A BED OF GREENS

Steps:

• To make sauce:.
• Combine creme fraiche, mayonnaise, salt and pepper, dill, capers, lemon juice, horseradish and red pepper flakes, if using. Set aside.
• To cook greens:.
• In a large skillet, melt the butter over medium high heat.Stir in the napa cabbage, green onions, and garlic. Saute 5 minutes, then turn down heat to medium, add water or broth and cover. Cook about 5 more minutes, till desirerd tenderness. Keep warm and set aside.
• To cook salmon:.
• Heat oil in large skillet over medium high heat(I use same pan greens were cooked in or cook in separate skillet while greens are cooking). When hot, add salmon, skin side up(if it has skin on it). Sear until well browned, about 4-6 minutes. Turn the salmon over and sear other side until just cooked through, about 3-5 more minutes.
• To serve:.
• Divide the cooked napa cabbage evenly on 4 serving plates. Spread out a little to make a "bed". Place salmon on top of greens. Spoon sauce over top of salmon. Garnish with a little parsley or fresh dill, if desired. Enjoy!

SEARED SALMON WITH GRAPES ON A BED OF GREENS

Steps:

• Place all marinade ingredients in large zip lock bag and mix.
• Add fillets and toss to coat. Place in refrigerator for 1 hour.
• Meanwhile prepare dressing by mixing all dressing ingredients together. Chill.
• Heat grill pan and large wok or large pan to medium high heat.
• Remove salmon from marinade.
• In heated non stick pour oil just to cover lightly the bottom of the pan.
• Pan sear salmon 2 minutes.
• Flip salmon and cook till desired.
• Toss greens and grapes together with 1/3 of the dressing. Place salmon on top and garnish with seeds and scallions.
• Pour remaining dressing in a small bowl and pass if more is desired.

SALMON ON A BED OF GREENS AND MANGO

Steps:

• Wash and trim the arugula and dry; wash, trim and separate leaves of radicchio and dry.
• Peel jicama; grate coarsely.
• Peel mango; cut into cubes.
• Wash and dry salmon, and use 1 teaspoon of the olive oil to rub on both sides. Prepare stove-top grill, and cook salmon over medium-high heat, following the Canadian rule: measure at thickest part, and cook 8 to 10 minutes to the inch, turning once.
• In nonstick pan heat remaining teaspoon of olive oil; stir in arugula, radicchio, jicama, and fish stock, and cook quickly until greens are wilted. Stir in mango. Season with salt and pepper.
• Wash, dry and chop cilantro.
• When salmon is cooked, arrange greens on each of two dinner plates, and top with salmon. Sprinkle with cilantro.