Salmon salad with mango-lemon dressing
Have I ever mentioned that salmon is my favorite fish in the whole world? It is, actually. Not tuna, not tilapia, not bangus, but salmon — smoked, preferably, but quite alright just fresh. My daughters are very much aware of my preference that they decided to give me Nick Nairn’s Top 100 Salmon Recipes cookbook for Christmas. This salad was adapted from a recipe in Mr. Nairn’s book.
The original recipe calls for diced very ripe mangoes but since it isn’t mango season yet and finding sweet mangoes is a hit-and-miss thing until the summer, I substituted the bottled mango sauce that I bought for the next time I cook samosas. And, instead of lime juice, I squeezed half a lemon. I did pay attention to Mr. Nairn’s instruction to be generous with the cilantro. The result? Probably the best darn salad I’ve ever had in my life.
It’s something like kilawin, really — the barely cooked salmon is torn into large chunks and tossed with the vegetables and the dressing. It is the acid of the lemon (or lime) that completes the “cooking” of the salmon, turning it totally opaque by the time it reaches your mouth. The difference is the slight sweetness of the mango which is not totally overpowered by the acidity of the lemon. Plus, the addition of cilantro is nothing short of genius. Oh, and did I mention chilis? You add chilis so you can just imagine the flavors.
Ingredients:
a 250 g. fillet of salmon
2 salad tomatoes
1 white onion
half a cup of mango sauce (I’m pretty sure that mango puree will work too)
the juice of half a lemon
a large pinch of chili flakes
a bunch of cilantro
salt
pepper
Make the salad:
Sear the salmon in a very hot non-stick pan or grill, about 2 minutes per side (the center should still be pink). Set aside to cool.
Dice the tomatoes and onion and place in a large bowl. Tear the salmon into large chunks; add to the bowl. Tear (or cut) the cilantro and add to the salmon and vegetables. Season with salt and pepper. Add the chili flakes, pour in the lemon juice and mango sauce and toss lightly. I recommend chilling before serving to allow the flavors to blend. It’s really wonderful — no superlatives can suffice.
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15 Responses to “Salmon salad with mango-lemon dressing”
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Oh, perfect timing! I just bought one jar of Chilean Carica from a food tasting event here and i think this dish would taste great with it.
Thanks for the inspiration, Connie!
Great recipe, Connie. Am trying to think how I could make children eat this salad. I see that you used white onion as the flavour is slightly sweeter than the more ordinarily available yellow onion which is very pungent particularly when eaten raw. Were you happy with the white onion in this recipe? Might red onion make it more acceptable to children?
yummy, yummy!!! i will definitely try it
thanks connie!
This is absolutely my kind of salad! I’m not a cilantro fan, so I’d substitute flat-leaf parsley. But lime and chili and salmon and mango? Oh yes!!!
You’re welcome, Redge and Maricar. And enjoy!
Telly, red onion in the Philippines is much more pungent and sharp-tasting. The white ones (normally imported from Taiwan) are very mild. My kids put them in tuna salad and chicken salad sandwich spreads; the only part they don’t like is chopping the onions but, otherwise, they feel their tuna and chicken spreads are incomplete without onions.
Lydia, it was the bomb! LOL Was so, so happy that the girls gave me that cookbook for Christmas.
hello connie. do you think smoked salmon would work for this recipe?
thank you for all your inspiring recipes. my day is not complete without checking out what you cooked for the day!
Hi Connie,
Just wondering if I can substitute the canned salmon? We have one at home from my in-laws and I absolutely have no idea what to do with it.
This recipe seems pretty straightforward and something that everyone would love. Thanks!
Susan, I was thinking exactly the same thing — use smoked salmon! I think it will come out even better.
Issa, am not so sure if canned salmon will work. The canned salmon I’ve tried are rather dry from pressure cooking.
Salmon is also my all time favorite
Hi Connie. Where did you get the mango sauce? Thanks!
uy, i have a new recipe for valentine dinner! what dish should go with this pa kaya? i have cream of mushroon for soup, and a special dessert to be done by the kids. also, am thinking of using blue marlin instead…
about the mango sauce, pureed fresh mango will do ba? tnx
Den, if I remember correctly, at The Landmark in TriNoma.
Issay, yes, in fact the original recipe says diced fresh mangoes — I just couldn’t find any.
hmmmm sarapppp
Tried mango-avocado dressings? with fresh grape tomatoes and cilantro… sarap nito sa smoked salmon.
Oooh, am not a big fan of avocados, except as guacamole.