Seared Salmon & Kale Salad with Mango
Tangy Avocado Dressing, Tomato, Scallion
This colorful salad is the perfect day-off meal for any mom in your life, ready in just 15 minutes. You’ll sear salmon and serve it atop kale salad with juicy tomato and mango in a creamy, tangy avocado dressing brightened up with a splash of mango juice. With a garnish of zippy scallion greens and squeeze of lemon, your work is done—and the grade? A+!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Salmon
(Contains Fish)
1 tablespoon
Fry Seasoning
1 unit
Lemon
2 unit
Scallions
1 unit
Mango
4 ounce
Kale
1 unit
Tomato
4 tablespoon
Guacamole
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat salmon* dry. Drizzle with oil; season all over with half the Fry Seasoning (all for 4), salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly. • Transfer to a plate. TIP: While salmon cooks, move to Step 2!
• Wash and dry produce. • Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.
• Place kale in a large bowl; using your hands, massage kale with a large drizzle of olive oil until leaves are tender, 1 minute. • In a small bowl, mix guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and two wedges for 4), salt, and pepper. TIP: Add water or mango juice 1 tsp at a time to thin out dressing if needed. • Add tomato, mango, and half the dressing to bowl with kale; toss.
• Thinly slice scallion greens (save whites for another use). • Top kale salad with salmon. Drizzle with remaining dressing. Garnish with scallion greens. Serve with remaining lemon wedges.
Salmon is fully cooked when internal temperature reaches 145°.
