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Recipe by Chaia Frishman

Mango Edamame Salad with Brined Salmon and Ume Plum Vinegar Dressing

Parve Parve
Easy Easy
2 Servings
Allergens

Contains

- Soy

Ingredients

Mango Edamame Salad

  • 1 cup diced mango

  • 1 cup defrosted edamame beans

  • 2 tablespoons toasted sunflower seeds

  • 2 cups spring mix or romaine lettuce, sliced into ribbons

Salmon

  • 1/3 cup brining mixture (recipe below)

Brining Mixture

  • 1/2 cup kosher salt

  • 1/4 cup sugar

Dressing

Directions

Prepare the Brine

1.

Prepare brining mixture by mixing ingredients together in a bowl. Reserve 1/3 cup for recipe. Store the rest for future use.

Prepare the Salmon

1.

To prepare the salmon, coat pieces with brining mixture on all sides. Let the salmon sit in the fridge for 45 minutes.

2.

Remove the salmon from the fridge. Wash off the brining mixture and pat completely dry.

3.

Heat the avocado oil in a frying pan over medium heat. Pan-fry salmon for four minutes on one side. Flip and fry on other side for two to three minutes. Set aside.

Prepare the Dressing

1.

Mix all dressing ingredients in a bowl.

Prepare the Salad

1.

Lay the spring mix or romaine on a plate. Scoop mango and place in one area; place edamame in another area, deconstructed style.

2.

Drizzle dressing, add seeds, and lay the salmon elegantly on top.

Notes:

For a yummy snack, coat the salmon skins with the brining mixture too. Let them sit in the fridge along with the fish, then fry until crispy (they will pop…be careful). These are great to crunch on, like the best potato chip you ever had.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Mango Edamame Salad with Brined Salmon and Ume Plum Vinegar Dressing

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