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Maple Soy Glazed Salmon with Avocado Cream, Greens with Ginger Cilantro Dressing
Recipe By Paula Shoyer
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- Cooking and Prep: 40 m
- Serves: 4
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Contains:
Ingredients (24)
Salmon Ingredients
Avocado Cream Ingredients
Salad with Ginger Dressing Ingredients
Start Cooking
To Prepare the Salmon
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Preheat oven to 350°F
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In a 9 x 13 pan, combine the maple syrup, soy sauce, lime juice, and oil. Add the salmon slices and turn to coat all sides.
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Heat a large pan over medium high heat until hot. Place the filets in the pan and cook for 2-3 minutes and then turn over for another 2-3 minutes, or until nicely browned.
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Place into an oven-proof pan and bake for 10 minutes, or until done to your taste.
To Prepare the Avocado Cream
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Place the avocado flesh into the bowl of a food processor fitted with a metal blade. Add the lemon juice, water, cumin, and garlic powder and process, scraping down the bowl a few times, until you have a light cream. Add a little water if it is too thick. Add the salt and white pepper.
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If not using right away, cover tightly with plastic and place in the refrigerator. Rinse out the food processor bowl.
To Prepare the Dressing
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Place the fresh ginger and cilantro leaves into the processor bowl and process until finely chopped. Add the vinegar, honey, and orange juice and process again.
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While the machine is running, add the oil and mix until combined. Add the salt and black pepper to taste.
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Refrigerate for at least one hour.
To Serve
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Combine the salad greens, scallion and radish, and add the dressing, a little at a time. Mix well, adding more dressing until the leaves are just coated. Divide the greens among the plates.
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Add the mango slices on top of the greens. Add the salmon slices to the plate and a dollop of avocado cream. Drizzle a little dressing on the mango and salmon and serve.
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