A great summer main course salad with Copper River salmon
Make vinaigrette
In a bowl, whisk together lime juice and zests and add oil in a stream, whisking until emulsified.
Peel mango and cut into julienne strips.
Pat salmon dry and cut crosswise into 1/3-inch thick slices. Season salmon with salt and pepper. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking and sear salmon in batches, 15 seconds on each side, or until just cooked through. With a metal spatula (I use a wide-bladed putty knife - it's thinner than a spatula and works great with fish), transfer salmon as it's cooked, to a plate. Add vinegar to skillet and simmer over moderate heat until syrupy, about 3 minutes. Return salmon to skillet, turning to coat with balsamic reduction.
In a large bowl, toss spinach with vinaigrette and salt and pepper to taste. Mound spinach on 4 plates and top with salmon and mango.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 409 | ||
Calories from Fat: 191 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.3g | 28 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 59mg | 18 % | |
Sodium 163.7mg | 6 % | |
Potassium 1024.3mg | 27 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 23.8g | ||
Protein 25.8g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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