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.
