Soy-Ginger Salmon Salad with Mango

What You Get

Mango

Cucumbers

Avocado

Scallions

Salmon (see note below)

Salad greens

Pea shoots

Soy-ginger vinaigrette

What You'll Need

Salt & freshly ground pepper

Olive oil

Step 1

Dice the mango: use your knife to cut the fruit away from the flat side of the pit into two lobes. Score the flesh without cutting through the skin to make even cubes and use a drinking glass or spoon to scrape the cubes away from the skin. Discard the skin and the pit. Slice half of the cucumbers into rounds, reserving the rest for another use. Peel, pit, and dice the avocado. Thinly slice a handful of scallions.

Step 2

Remove the salmon from the packaging and pat dry with paper towels. Season with salt and pepper. Warm a tablespoon of olive oil in a non-stick pan over medium-high heat. Add the salmon, skin-side down, and cook until the skin is crispy and the flesh is mostly cooked through, 3 to 5 minutes, depending on thickness. Flip and continue cooking until nearly firm or done to your liking, 30 seconds longer for medium-well. Transfer the salmon to a plate.

Step 3

In a large bowl, combine the greens and pea shoots. Drizzle with ⅓ cup of the soy-ginger vinaigrette and toss to combine. Divide the salad between bowls. Top with flakes of salmon, avocado, mango, and cucumber. Sprinkle with the sliced scallions and serve.