Sauteed Salmon with Green Mango Salad

I found this recipe on foodandwine.com and it caught my eye.  I'm normally not a mango fan so when my interest was piqued by the word mango, I knew I needed to make this dish.  The original recipe varies slightly as I marinated and sauteed the salmon, included some fresh shrimp, and added some rice.  Check the original recipe here, but I recommend giving my version a try too.  It was delicious (and received rave reviews from my husband)!!!!

Dressing for green mango salad:

1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 tablespoon low-sodium soy sauce
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper

 

Marinade for salmon (note: you can also cheat and use a prepared teriyaki marinade instead of making your own homemade):

2 tablespoons olive oil

2 tablespoons rice vinegar 

2 tablespoons soy sauce

1 teaspoon light brown sugar

1 teaspoon honey

2 scallions, chopped

Salt and freshly ground pepper

 

Green Mango Salad:

1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
 

Four 7-ounce salmon fillets with skin

Two dozen medium (41-50) raw shrimp, deveined and peeled

2 tablespoons canola oil

1 cup long grain basmati rice

Rinse and pat dry the salon.  To make marinade,whisk oil, vinegar, soy sauce, brown sugar, honey, salt, pepper, and scallions.  Place shrimp and salmon skin side down in shallow, rimmed dish and pour marinade over both.  Seal and marinate for 1 hour in the refrigerator; recoating halfway through.

In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.  (Make ahead: the green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours. Add the chopped cilantro and mint just before serving.)

In a medium sauce pan, make rice according to directions.

 

Heat 2 tablespoons of canola oil in nonstick skillet over medium-high heat.  Add salon to skillet, skin side up for 3 minutes, until golden brown.  Turn fish skin side down and continue cooking for 8-10 minutes, until the skin is very crisp and the fish is slightly opaque in the center.  Add shrimp to skillet in the last 3 minutes of cook time.  Spoon rice onto plate, add mango salad, and salmon fillets to plates, top salmon with shrimp and sprinkle plate with remaining 1 tablespoon of roasted sesame seeds.