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The medley of flavors in this salad is outstanding, as is the beautiful presentation. I like the way the marinade is used both for the fish itself and then doubles as the salad dressing. It can be served in one bowl in the middle of the table or dished out in individual portions. It looks and tastes great and can make a few pieces of salmon go a long way.
6 thinly sliced salmon fillets (about 2 pounds)
1/8 head green cabbage, chopped into strips
1 mango, peeled and cut into strips
1 carrot, peeled and cut into strips
1 red pepper, cut into strips
1 teaspoon chopped parsley
25 grams (1 ounce) slivered almonds
2 cups baby greens or chopped lettuce
12 cherry tomatoes, halved
1/2 cup freshly squeezed lemon juice
1/8 cup vegetable oil
1/4 cup Gefen Olive Oil
1/4 teaspoon minced garlic
1 and 1/2 tablespoons sugar
3/4 teaspoon paprika
1 teaspoon dried basil
1 teaspoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Combine ingredients for the dressing and shake well.
Place salmon fillets in a shallow baking pan; pour half the dressing over them.
Cover and refrigerate one hour, turning once.
Place green cabbage, mango, carrot, red pepper, and parsley in a bowl and combine with the other half of dressing, tossing gently.
Pour the dressing/marinade out of the salmon dish and discard it.
Preheat broiler. Broil salmon four inches from heat (with electric oven door partially opened) for five to six minutes or until fish surface is lightly browned.
Allow to cool.
Toast almonds in the oven (or fry in a pan over medium heat) until slightly browned. Store in airtight container.
Arrange salad greens and marinated vegetables on a serving dish.
Top with salmon pieces and cherry tomato halves and sprinkle with toasted almonds.
Drizzle remaining dressing over salad. Toss and serve.
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