Honey Ginger Wild BC Chinook Salmon and Mango Salad

Recipe collaboration with Aramé

Ingredients:

• 1 lb Wild BC Chinook Salmon fillet, skin-on

• Salt and white pepper to taste

• 6 cups mixed salad greens (such as baby spinach, tatsoi, and mizuna)

• 1 ripe mango, peeled, pitted, and thinly sliced

• 1/4 cup red onion thinly sliced

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup chopped roasted peanuts or cashews

• 1 avocado thinly sliced

• 1 tablespoon black sesame seeds

Method:

1. PREPARE THE SALAD INGREDIENTS

   In a large salad bowl, combine the mixed salad greens, thinly sliced mango, red onion, chopped cilantro, chopped roasted peanuts or cashews, and thinly sliced avocado.

2. MAKE THE ASIAN CITRUS DRESSING

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, or maple syrup, grated fresh ginger, minced garlic, and lime juice until well combined.

3. COOK THE SALMON

   Season the Wild BC Chinook Salmon fillet with a little salt and white pepper to taste. In a stainless-steel pan, sear the salmon fillet for about 4-5 minutes per side, or until cooked through and flakes easily with a fork. Remove from the heat and let it cool slightly.

4. ASSEMBLE THE SALAD

   Drizzle the Asian citrus dressing over the salad and toss gently to coat all the ingredients evenly. Add the cooked Wild BC Chinook Salmon to the plate. Garnish with black sesame seeds.

   Serve with Sesame Garlic Naan Bread. Recipe Below

• Sesame Garlic Naan Recipe

  2 cups all-purpose flour

  1/2 teaspoon baking powder

  1/2 teaspoon salt

  1/4 cup plain yogurt

  1/4 cup warm water

  2 tablespoons sesame oil

  2 cloves garlic, minced

  2 tablespoons sesame seeds

  2 tablespoons chopped fresh cilantro (optional)

  Prepare the Dough:

  In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.

  In a separate bowl, whisk together the plain yogurt, warm water, and sesame oil.

  Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

  Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.

  Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.

  Divide the rested dough into 6 equal portions.

  Roll out each portion into a thin oval or round shape, about 1/4 inch thick.

  Heat a skillet or non-stick pan over medium heat.

  Place one naan dough onto the skillet and cook for about 1-2 minutes on each side, or until bubbles form and the naan is lightly browned.

  Repeat with the remaining dough.

  In a small bowl, mix the minced garlic, sesame seeds, and chopped fresh cilantro (if using).

  Brush each cooked naan with a little sesame oil and sprinkle the garlic-sesame mixture over the top.

  Serve the Sesame Garlic Naan warm, alongside the Honey Ginger Spring Salmon and Mango Salad.

• Feeling inspired? Turn this recipe into Spring Rolls!

  Rice paper wrappers

  Vermicelli Noodles

  Cooked spring salmon (from the salad recipe)

  Mango slices (from the salad recipe)

  Mixed salad greens (from the salad recipe)

  Thinly sliced red onion (from the salad recipe)

  Fresh cilantro leaves (from the salad recipe)

  Roasted peanuts or cashews (from the salad recipe)

  Avocado slices (from the salad recipe)

  Black sesame seeds (for garnish, from the salad recipe)

  Honey Ginger Citrus dressing (from the salad recipe)

  Soften Vermicelli Noodles:

  Fill a large bowl with warm water.

  Place vermicelli noodles and soak for 5 minutes

  Using hands, slowly separate the noodles in the water.

  Drain and serve.

  Soften Rice Paper Wrappers:

  Fill a large shallow dish with warm water.

  Dip one rice paper wrapper into the water for about 5-10 seconds until it softens.

  Carefully remove the softened rice paper and place it flat on a clean surface.

  Assemble Salad Rolls:

  Arrange a small amount of noodles, mixed salad greens, cooked spring salmon, mango slices, red onion, fresh cilantro leaves, roasted peanuts or cashews, and avocado slices in the centre of the softened rice paper wrapper.

  Roll Up:

  Fold the sides of the rice paper wrapper over the filling.

  Starting from the bottom, roll the wrapper tightly around the filling to form a salad roll.

  Serve:

  Repeat with the remaining ingredients to make more salad rolls.

  Serve the salad rolls with a side of honey ginger citrus dressing for dipping.

  Sprinkle black sesame seeds over the salad rolls for a finishing touch.

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.