Salmon and Mango Salad

Oh, vegetables. You're rather important. So this time, instead of putting the vegetable as simply a side, I decided to move it into the spotlight. This dinner featured freshly grilled salmon fillets tossed in a mixture of greens with mango, basil, and a yogurt-cucumber dressing that was light and refreshing, perfectly hitting the spot. The salad was full of nutrients (and pretty colors!) and the salmon contributed further nutrients while also filling up our bellies since unfortunately that is one area where lettuce is lacking...

To go with the salad I made some homemade french fries, except healthy. Check out previous posts where I experiment with a variety of methods for making baked fries that are still crispy, mimicking the fried variety. In this instance I went with shoestring-sized fries baked at high temperatures with a bit of oil and some fake salt and freshly ground pepper. Nearly as good as the original with only a fraction of the fat and calories!

Difficulty: easy
Time: 25 min
Cost: $20.43



Salmon and Mango Salad
Ingredients:
1 bag arugula or mixed salad greens
1/2 c basil, chopped
1 c mango, chopped
3 tbsp plain low-fat yogurt
2/3 c cucumber, chopped
2 tbsp lemon juice
1.5 tsp chives, diced
1 tsp lemon rind, grated
1 garlic clove, chopped
3/4 tsp black pepper
1 lb salmon

Put the salad greens, mango, and basil in a large salad bowl. Toss well to mix and set aside for the moment.

In a food processor, combine the yogurt, cucumber, lemon juice, chives, lemon rind, garlic clove, and 1/4 tsp black pepper. Blend until the mixture is evenly combined and smooth. Let the dressing sit as you prepare the fish so that the flavors can fully mix.

Heat a grill rack (or Foreman grill) over medium-high heat. Sprinkle the salmon fillet evenly with the remaining 1/2 tsp of black pepper. When the grill is hot, add the salmon and grill for 7-9 minutes or until cooked to your desired degree.

As the salmon is finishing, pour the dressing over your salad and toss well so that the greens, mango, and basil are evenly coated.

Split the salad between the plates and then cut the salmon into pieces and put a piece on top of each salad.