You will need a non-stick skillet and a blender or food processor for this recipe. All the ingredients can be found in neighborhood wet markets, Carrefour, Lotus Market, City Shop or many of the other large supermarkets in Shanghai.
Prep time: 15 minutes
Cook time: 15 minutes
Level: easy
Yield: 2 servings
Salmon
1. Rinse salmon filets under cold water, dry with paper towel and place on a plate, then sprinkle salt and pepper on both sides (photo B).
2. Add 2 tablespoons of olive oil to a large non-stick skillet over medium-high heat. Place salmon filets in the skillet when it’s hot (C).
3. Sear each side for about 6–8 minutes until golden brown (D), then turn off the heat and leave the salmon in the skillet to cool.
Salad
4. While the salmon is cooking, slice ½ a cucumber, then cut the slices in half, half the cherry tomatoes and slice the shallot (E).
5. Peel the mango and trim the fruit away from the seed.
6. Cut the fruit into finger size sticks (F).
Dressing
7. Peel, seed and dice ¼ of a cucumber.
8. Mince the garlic and dice the shallot.
9. Place cucumber, garlic, shallot and dill in a blender or food processor and add the juice of ½ a lemon.
10. Blend until the ingredients are liquefied, then add olive oil, yogurt, salt and pepper and blend again until all ingredients are mixed (G).
11. Taste the dressing to adjust the amount of salt needed.
Ingredients
All the ingredients can be found in neighborhood wet markets, Carrefour, Lotus Market, City Shop or many of the other large supermarkets in Shanghai.
Salad
- 3 cups / 185 g mixed salad greens
- 2 boneless and skinless salmon filets (6 oz / 185 g each)
- 1 small shallot, sliced
- ½ cucumber, halved and sliced
- 10 cherry tomatoes, halved
- 1 large mango (or 4 small ones) cut into finger-size sticks
- ¼ large lemon, cut into 2 wedges
- 2 tablespoons / 30 ml extra virgin olive oil
- Salt and pepper to taste
Dressing
- 1 small shallot, diced
- ¼ cucumber, peeled, seeded and diced
- 2 cloves of garlic, minced
- 1 tablespoon fresh dill or ½ tablespoon dried dill weed
- Juice of ½ large lemon
- 3 tablespoons / 45 ml extra virgin olive oil
- 1 cup plain unsweetened yogurt (I recommend low-fat Greek yogurt)
- Salt and pepper to taste
Assembly
12. Place half of the mixed salad greens on a large plate and place half of the cucumber, cherry tomatoes, shallots and mango on top in a circle around the edge.
13. Place the seared salmon filet in the middle of the plate along with a lemon wedge (H).
14. Drizzle dressing over the salad or serve the dressing separately as you like.
15. Repeat the same procedure for the second plate. Then serve the salad with a glass of white wine or sparkling water with lemon and enjoy!
As always, I would love to hear from my readers. Please leave me a comment or rate the dish. Happy cooking! ✖
(Original recipe by Amy Chen.)
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