Pan Roasted Salmon and Green Mango Salad

This main course serves two people. The salmon can be cut in halves for four pieces and the salad can be divided for four starter salads.

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Hoisin Plum Dressing

2 piece of salmon (skin on), the size of a palm

4 tbsp. olive oil

5 medium sized bok choy, cut in quarters length-wise, washed and drained

1 ½ cups mini shiitake mushroom (or regular shiitake cut in thin strips)

4 cloves roughly chopped garlic

2 handfuls of mixed salad greens (any type of mixes or lettuce you’d like)

1 heaping cup green mango cut in bite-sized chunks

1 cup heirloom tomatoes whole or halved



  1. Into a big mixing bowl: place tomatoes, cut green mango, mix salad greens. Set aside.
  2. Heat a skillet or wok at medium high heat and wait until it’s hot.
  3. Drizzle 2 tbsp. olive oil and sauté the garlic for one minute until very lightly browned and fragrant.
  4. Add shiitake mushroom and stir-fry for one to two minutes until cooked.
  5. Add bok choy and for one minute, stir-fry it.
  6. Turn off heat while still stir-frying for yet another minute.
  7. Warm the bok choy, but don’t thoroughly cook it.
  8. Cool for some minutes.
  9. Heat another skillet (again at medium high heat).
  10. When the pan’s hot, drizzle 2 tbsp. olive oil.
  11. Be gentle in placing the pieces of the salmon skin-side down.
  12. Pan-roast for seven to eight minutes the skin side awaiting its golden crisp.
  13. Flip over, pan-roast for yet another two minutes.
  14. Remember: salmon normally cooks for ten minutes per thickness inch.
  15. While salmon is cooking, gently mix together bok choy and cooled mushroom into the mixture of salad.
  16. Individually assemble on serving plates.
  17. When the salmon is cooked, place with gentle atop the salad on every plate and finish dressing.
  18. Remember: the salad must be dressed right before serving or the salad will get soggy. Serve immediately.
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