The Washington Post

Spice-rubbed Roasted Salmon Salad With Mango Vinaigrett­e

- Recipe tested by Olga Massov; email questions to food@

4 servings

Total time: 30 mins

Refrigerat­e leftover salmon for up to 2 days; serve warm or at room temperatur­e. Refrigerat­e leftover dressing for up to 4 days; let come to room temperatur­e before using.

From cookbook author and registered dietitian nutritioni­st Ellie Krieger.


For the salmon

1 teaspoon chili powder 1 teaspoon light brown sugar (optional)

1/ teaspoon ground cumin


1/ teaspoon ground coriander


1/ teaspoon fine salt


Pinch cayenne pepper, or to taste

Four (6-ounce) center-cut, skin-on salmon fillets (11/


pounds total)

1 tablespoon olive oil

For the dressing

1/ ripe mango, peeled, pitted


and diced

3 tablespoon­s extra-virgin olive oil

3 tablespoon­s fresh lime juice (from 2 limes)

1/ teaspoon fine salt


1/ teaspoon freshly ground


black pepper

Honey (optional)

For the salad

4 cups torn romaine or baby gem lettuce

2 medium radishes, halved and thinly sliced

2 Persian cucumbers, sliced

1/ ripe mango, peeled, pitted


and diced

1 serrano or jalapeño pepper, stemmed, seeded and thinly sliced, to taste (optional)

1/ cup fresh cilantro leaves


Flaky salt, for sprinkling


Make the salmon: Position a rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper or


In a small bowl, whisk together the chili powder, sugar (if using), cumin, coriander, salt and cayenne pepper. Place the salmon, skin side down, on the prepared baking sheet. Brush the top of the fish with the oil, then sprinkle with the spice mixture, pressing it in gently so it adheres. Roast for 12 to 15 minutes, or until desired doneness.

Make the dressing: While the salmon is roasting, in a blender, combine the mango, oil, lime juice, salt and pepper and blend until smooth. Add honey to taste, depending on your preference and the sweetness of the mango. You should get a generous 3/ cup. ( This


dressing works well in a small smoothie blender. If you have a large blender that requires larger quantities, double the recipe and keep the remaining dressing for future use.) Make the salad: In a large bowl, combine the lettuce, radishes and cucumbers, and toss with the dressing — start with 4 tablespoon­s, taste, and add more dressing, 1 tablespoon at a time, if desired. Divide the salad among 4 serving plates, then top each with a piece of salmon. Sprinkle with the mango, hot pepper, if using, and cilantro; top with the flaky sea salt, to taste; and serve.

Nutrition | Per serving (1 piece salmon and about 1 cup salad): 351 calories, 35 g protein, 12 g carbohydra­tes, 18 g fat, 3 g saturated fat, 94 mg cholestero­l, 288 mg sodium, 3 g dietary fiber, 9 g sugar

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