You should try this smoked salmon mango salad with avocado and Japanese Wasabi horseradish. Buy fresh, high-quality fish. If you do that, everything will be super easy and tasty. Actually this salmon mango salad is a tartare. I call it the happy marriage of French and Japanese cuisine. The ingredients blend perfectly together. Well, sometimes the wasabi horseradish brings a bit of ‘anger’ because of its hotness, but somehow the avocado calms everything down with its softness. Well, to understand what I’m talking about, you have to taste it yourself. Salmon mango salad is one of those dishes, you know, when you taste it for the first time, you just say “woow” out loud.
Ingredients needed for salmon mango salad
1 ripe avocado
10.6 oz (300 g) of fresh or smoked salmon fillet
1 ripe mango
a pinch of fresh coriander
1 tablespoon toasted sesame oil
salt and pepper
1 lime
2 tablespoons sesame seeds
1 teaspoon wasabi horseradish
1 tablespoon soy sauce
How to make salmon mango salad
Just before you start, place the salmon fillet in the freezer for 10-15 minutes. If you stick salmon in the freezer, it gets firm and will cut easily. You will get nice and even pieces. While the fish is resting in the freezer, prepare the sauce.
Add Wasabi horseradish in a bowl, pour soy sauce, squeeze lime juice, toasted sesame oil, salt and pepper. Mix everything until smooth. Finely chop the avocado and mango and set aside. Take salmon fillet out of freezer, cut off the skin and cut it into small cubes. Mix the diced fish with chopped coriander and sesame seeds in a sauce bowl. Using a pastry ring, if your hands aren’t shaking, form a neat, layered tower.
The recipe feeds two people, so you should make two servings.
How to form elegant, restaurant worth salmon mango tartare
First, place avocados cut into small cubes, then mangoes, and at the very end salmon cubes on top. If there is still a lot of sauce left in the bowl, that’s okay. You don’t need to pour the rest of the sauce over the salad. There is enough sauce on the fish itself. Pouring extra sauce can make a mess on the plate. I did it earlier. Sprinkle a bit of sesame seeds, chopped coriander on top. Serve with bread or shrimp chips. If you want a heartier meal – serve with boiled rice.
Tips & Notes
- Use wild caught salmon. It is a healthier choice. Salmon should be raw as it is in sushi, salted or smoked.
- If you are not a fan of coriander, use wakame salad or other favorite greens.
More salad recipes:
- Italian Cobb Salad
- Tableside Caesar salad
- Cucumber carrot salad (Asian dressing)
If you are looking for inspiration click here
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Just before you start, place the salmon fillet in the freezer for 10-15 minutes. If you stick salmon in the freezer, it gets firm and will cut easily. You will get nice and even pieces. While the fish is resting in the freezer, prepare the sauce. Add Wasabi horseradish in a bowl, pour soy sauce, squeeze lime juice, toasted sesame oil, salt and pepper. Mix everything until smooth. Finely chop the avocado and mango and set aside. Take salmon fillet out of freezer, cut off the skin and cut it into small cubes. Mix the diced fish with chopped coriander and sesame seeds in a sauce bowl. Using a pastry ring, if your hands aren't shaking, form a neat, layered tower. The recipe feeds two people, so you should make two servings. First, place avocados cut into small cubes, then mangoes, and at the very end salmon cubes on top. If there is still a lot of sauce left in the bowl, that's okay. You don't need to pour the rest of the sauce over the salad. There is enough sauce on the fish itself. Pouring extra sauce can make a mess on the plate. I did it earlier. Sprinkle a bit of sesame seeds, chopped coriander on top. Serve with bread or shrimp chips. If you want a heartier meal - serve with boiled rice.
Ingredients
Instructions
How to make salmon mango salad
How to form elegant, restaurant worth salmon mango tartare