Products used in this recipe
Edamame Mango Salsa on Salmon
Yield: 14 Servings (8 oz.)
Yield: 14 Servings (8 oz.)
This bright and colorful, Asian-inspired salsa pairs beautifully with pan-seared salmon.
Step 1: Edamame Mango Salsa
Ingredient | Weight | Measure |
---|---|---|
Simplot Simple Goodness™: Mango Cubes 2/5lb | 6 oz. | |
Simplot Simple Goodness™: Edamame Succotash 6/2.5lb | 20 oz. | |
Red onion, diced | 3 oz. | |
Green onion, sliced | 1 oz. | |
Lime juice | 1 fl. oz. | |
Olive oil | 1 fl. oz. | |
Mint leaves, sliced | 1-1/2 Tbsp. | |
Ginger, minced | 1-1/2 Tbsp. | |
Cilantro, chopped | 1-1/2 Tbsp. | |
Honey | 1-1/2 tsp. | |
Kosher salt | 1/2 tsp. |
Step 2: Salmon
Ingredient | Weight | Measure |
---|---|---|
Coconut, shredded, minced | 3/4 oz. | |
Black sesame seeds | 3/4 oz. | |
White sesame seeds | 3/4 oz. | |
Ginger, ground | 3/4 oz. | |
Black pepper, ground | 3/4 tsp. | |
Koshers Salt | 1 tsp. | |
Salmon fillet, 6 oz portions | 14 each |
Preparation Instructions:
- Step 1
- Thaw mango according to package directions. Hold. Prepare edamame succotash blend according to package instructions. Let cool. In a medium bowl, combine vegetable blend with remaining salsa ingredients. Gently stir and set aside.
- Step 2
- Combine coconut, black and white sesame seeds, ginger, salt and pepper. For each portion of salmon, press 1 Tbsp. of coconut seasoning mixture on top of fillet. Pan sear fish, seasoning side down, for a short time, so as not to burn seasoning. Turn salmon and continue to cook until desired doneness. To serve, top each portion of salmon with 2 oz. of salsa.