Roasted Salmon & Green Mango Salad
Serves 2 as Main Course (You can cut the salmon in halves for 4 pieces and divide the salad for 4 starter salads)
1 cup heirloom tomatoes whole or halved (substitute regular tomatoes cut into bite sized chunks)
1 heaping cup green mango cut in bite sized chunks (you can also use semi-ripe)
2 handfuls mixed salad greens (use any type of lettuce or mixes you like)
4 cloves garlic, roughly chopped
1 1/2 cups mini shiitake mushroom (you can use regular shiitake cut in thin strips)
5 medium sized bok choy, cut in quarters length-wise, washed and drained
2 tablespoons olive oil + 2 tablespoons
2 palm-sized piece of salmon, skin-on
Use Hoisin Plum Dressing
Place the tomatoes, cut green mango and mixed salad greens into a large mixing bowl. Set aside.
Heat a wok or skillet on medium high heat until hot. Drizzle 2 tablespoons of the olive oil into the wok and sauté the chopped garlic for just a minute or so until fragrant and very lightly browned.
Add the shiitake mushroom, stir-frying for about 1 to 2 minutes until just cooked. Toss in the bok choy and stir-fry for just 1 minute, then turn off the heat while continuing to stir-fry for another minute. We want the bok choy to just be warmed up, not thoroughly cooked. Allow to cool for a few minutes.
Heat another skillet on medium high heat. Once the pan is hot, drizzle the remaining 2 tablespoons of olive oil onto the pan. Gently place the salmon pieces skin-side down. Pan-roast for 7 to 8 minutes on the skin side until golden crispy. Flip over and pan-roast for another 2 minutes. Remember that salmon usually cooks for 10 minutes per inch of thickness.
While the salmon is cooking, toss in the cooled mushroom and bok choy into the salad mixture and gently mix together. Assemble the salad on individual serving plates. When the salmon is done, gently place on top of the salad on each plate and finish with the dressing. Remember to dress the salad right before serving otherwise it will get soggy. Serve immediately.