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Seared Salmon Salad with Mango Salsa

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 2
Seared Salmon Salad with Mango Salsa
  • Mango Salsa

    INGREDIENTS

    • 3 mango(es) (diced)
    • 1 bunch Peak Fresh Produce Onion(s), green (chopped)
    • 8 tomato(es), Roma (diced)
    • 1 Peak Fresh Produce onion(s), yellow (diced)
    • 1/4 Contigo jalapeño pepper (seeded and diced)
    • 1 tsp. Peak Fresh Produce Cilantro (chopped)
    • 3 Tbsp. lime juice, fresh squeezed
    • 1/2 cup West Creek Honey
    • 1/4 cup Piancone olive oil, extra virgin
    • 3 tsps. vinegar, rice wine
    • 1 tsp. salt
    • 1 tsp. pepper, freshly ground

    INSTRUCTIONS

    Combine all ingredients in mixing bowl, toss well and check for seasoning.

  • Seared Salmon with Mango Salsa

    INGREDIENTS

    • 8 oz. Empire's Treasure Salmon Fillet(s)
    • 1/2 tsp. Burst™ Cumin, Ground
    • 1/2 tsp. Burst™ Chili Powder
    • 1 avocado(s) (sliced)
    • 8 slices Peak Fresh Produce cucumber(s)
    • 8 wedges tomato(es)
    • 4 cups Peak Fresh Produce Spring Lettuce Mix
    • 1/2 cup tortilla strips, tri-color
    • 1 cup mango salsa (Recipe follows)
    • 1/2 cup Village Garden Balsamic Vinaigrette Dressing

    INSTRUCTIONS

    Season salmon with chili powder, cumin, salt and black pepper then sear. Toss greens with dressing and divide onto two plates. Place salmon in center of greens. Fan avocado around greens and garnish with tomato and cucumber. Sprinkle salsa over salad and top with tortilla strips.