Fresh, colourful, and packed with flavour, this is an easy meal that feels a little special. Flaked wild BC spring salmon is tossed with a sweet and tangy honey ginger dressing, then layered over a vibrant mango salad. Served with warm sesame garlic naan for scooping up every last bite, this recipe is perfect for a light lunch, an easy dinner, or sharing with friends on a warm day.
Honey Ginger Wild BC Spring Salmon with Mango Salad and sesame garlic naan
Recipe courtesy of the BC Salmon Marketing Council
Ingredients
- 1 lb Wild BC Spring Salmon fillet, skin-on
- 6 cups mixed salad greens (such as baby spinach, tatsoi, and mizuna)
- 1 ripe mango, peeled, pitted, and thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup roasted peanuts or cashews, chopped
- 1 avocado, thinly sliced
- 1 tablespoon black sesame seeds
- Salt and white pepper to taste
Honey ginger citrus dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Juice of 1 lime
Sesame garlic naan
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup plain yogurt
- ¼ cup warm water
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- In a large salad bowl, combine the mixed salad greens, thinly sliced mango, red onion, chopped cilantro, chopped roasted peanuts or cashews, and thinly sliced avocado.
Make the citrus dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, or maple syrup, grated ginger, minced garlic and lime juice until well combined.
Assemble the salad
- Season the Wild BC Spring Salmon fillet with a little salt and white pepper to taste.
- In a stainless-steel pan, over medium heat, sear the salmon fillet for about 4 to 5 minutes per side or until cooked through and flakes easily with a fork. Remove from the heat and let it cool slightly.
- Flake the cooked Wild BC Spring Salmon into bitesized pieces and add it to the salad bowl. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Garnish with black sesame seeds.
Prepare the naan dough
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the plain yogurt, warm water, and sesame oil.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.
- Divide the rested dough into 6 equal portions. Roll out each portion into a thin oval or round shape, about ¼ inch thick.
- Heat a skillet or non-stick pan over medium heat. Place one naan dough onto the skillet and cook for about 1 to 2 minutes on each side, or until bubbles form and the naan is lightly browned.
- Repeat with the remaining dough.
- In a small bowl, mix the minced garlic, sesame seeds, and chopped fresh cilantro (if using). Brush each cooked naan with a little sesame oil and sprinkle the garlic-sesame mixture over the top. Serve the sesame garlic naan warm, alongside the honey ginger spring salmon and mango salad.
