- Prep: 10 min
- Cook Time: 10 min
- Total: 20 min
- Serving: 4 Servings
Seared fresh salmon pairs wonderfully with the sweet and savory taste of jicama and mango salad. Try using wild salmon instead of farm raised, as a more flavorful and healthy alternative.
- 1/2 teaspoon salt
- 1 cup jicama, cut into 1/4-inch cubes
- 1 cup mango, cut into 1/4-inch cubes
- 3 scallions, chopped
- 1 tablespoon grated ginger
- 4 tablespoons olive oil
- 1 small red onion, sliced thin
- juice from 2 limes
- 2 tablespoons cilantro, chopped
- 1 tablespoon mint, chopped
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ginger powder
- 1/8 teaspoon salt
- freshly ground pepper
- 1 pound wild salmon, skin on with pin bones removed
- Make the mango jicama salad by placing the salt, jicama, mango, scallions, ginger, 2 tablespoons olive oil, onion, lime juice, cilantro and mint together in a medium-sized bowl. Mix well to combine then set aside to allow flavors to blend.
- Heat a large sauté pan over medium heat and then add the oil. Sprinkle the salmon with salt, pepper, paprika and ginger and then place in the pan.
- Sear the salmon skin side down for 3 minutes, and then flip salmon and remove pan from heat. Leave the salmon for 1 additional minute in the pan and then remove and cut into 4 pieces. Serve the salmon on top of the salad.