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Sunshine Salmon

Name: Sunshine Salmon
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Western
Ingredients: 2 tbsp chopped fresh cilantro (or 1 tbsp dried); 1/4 tsp black pepper; 1/4 tsp salt; 1 tbsp olive oil (optional); 2 tbsp (30 ml) white balsamic vinegar; 1 ripe avocado, cubed; 1/4 cup (60 ml) red onion, thinly sliced; 1/2 cucumber, sliced; 1/2 cup (120 ml) red cabbage, shredded; 2 cups (480 ml) baby green leaf lettuce, chopped; 1/2 lemon (about 1 1/2 tbsp lemon juice, for dressing); 1/2 lb (225g) salmon fillet, cut into 3 pieces; 1/4 cup (60 ml) red onion, finely chopped; 1 medium tomato, diced; 1/2 cucumber, diced; 1 ripe mango, diced; 1 1/2 tbsp (22 ml) coconut oil (for searing); 1 tsp dried parsley; 1 tsp mushroom seasoning (Badia); 1 tsp dried basil; 1 1/2 tbsp (22 ml) coconut aminos

by CookWhatHK0 saved

Sunshine salmon sears seasoned salmon fillets and serves them over a green salad with a bright mango, cucumber, tomato, and red onion salsa.

Sunshine Salmon

陽光三文魚

Ingredients

材料

2 tbsp chopped fresh cilantro (or 1 tbsp dried)

新鮮芫荽（切碎）2湯匙（或乾芫荽1湯匙）

1/4 tsp black pepper

黑胡椒 1/4茶匙

1/4 tsp salt

鹽 1/4茶匙

1 tbsp olive oil (optional)

橄欖油 1湯匙（可選）

2 tbsp (30 ml) white balsamic vinegar

白香醋 2湯匙（30毫升）

1 ripe avocado, cubed

熟牛油果（切粒）1個

1/4 cup (60 ml) red onion, thinly sliced

紅洋蔥（切薄片）1/4杯（60毫升）

1/2 cucumber, sliced

青瓜（切片）半條

1/2 cup (120 ml) red cabbage, shredded

紫椰菜（切絲）1/2杯（120毫升）

2 cups (480 ml) baby green leaf lettuce, chopped

嫩綠葉生菜（切碎）2杯（480毫升）

1/2 lemon (about 1 1/2 tbsp lemon juice, for dressing)

半個檸檬（約1又1/2湯匙檸檬汁，用於沙律汁）

1/2 lb (225g) salmon fillet, cut into 3 pieces

三文魚柳（切3件）225克

1/4 cup (60 ml) red onion, finely chopped

紅洋蔥（切碎）1/4杯（60毫升）

1 medium tomato, diced

中型番茄（切粒）1個

1/2 cucumber, diced

青瓜（切粒）半條

1 ripe mango, diced

熟芒果（切粒）1個

1 1/2 tbsp (22 ml) coconut oil (for searing)

椰子油（用於煎）1又1/2湯匙（22毫升）

1 tsp dried parsley

乾香芹 1茶匙

1 tsp mushroom seasoning (Badia)

蘑菇調味料（Badia）1茶匙

1 tsp dried basil

乾羅勒 1茶匙

1 1/2 tbsp (22 ml) coconut aminos

椰子氨基醬油 1又1/2湯匙（22毫升）

Instructions

做法

To prepare the salsa, combine the diced mango, diced cucumber, diced tomato, finely chopped red onion, and chopped cilantro in a bowl.

製作莎莎醬：在碗中混合芒果、青瓜、番茄、紅洋蔥和芫荽。

Add the lemon juice, salt, and pepper to the salsa mixture. Toss everything gently to combine, then chill.

加入檸檬汁、鹽和胡椒，輕輕拌勻，放涼。

Pat the salmon fillet pieces dry with a paper towel. Rub them well with coconut aminos, dried basil, mushroom seasoning, dried parsley, salt, and pepper.

三文魚吸乾水分，均勻塗上椰子氨基醬油、羅勒、蘑菇調味料、香芹、鹽和胡椒。

Heat the coconut oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, basting it with the oil as it cooks.

鑊中以中大火燒熱椰子油，三文魚每面煎3至4分鐘，期間用油澆淋。

For the salad, combine the chopped baby crispy green leaf lettuce, shredded red cabbage, sliced cucumber, thinly sliced red onion, and cubed avocado in a separate bowl.

製作沙律：將生菜、紫椰菜、青瓜、紅洋蔥和牛油果放入碗中拌勻。

Drizzle the salad with white balsamic vinegar (and olive oil, if you're using it). Season with salt and pepper, then toss lightly to coat.

淋上白香醋（如使用，也加橄欖油）。灑上鹽和胡椒，輕輕拌勻。

Serve the seared salmon topped with the made mango salsa, with the fresh side salad alongside.

三文魚放上莎莎醬，配沙律一起上桌。