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Edamame Mango Salsa on Salmon

Edamame-Mango Salsa on Salmon Recipe
Yield: 14 Servings (8 oz.)

Yield: 14 Servings (8 oz.)

This bright and colorful, Asian-inspired salsa pairs beautifully with pan-seared salmon.

Step 1: Edamame Mango Salsa
Ingredient Weight Measure
Simplot Simple Goodness™: Mango Cubes 2/5lb 6 oz.
Simplot Simple Goodness™: Edamame Succotash 6/2.5lb 20 oz.
Red onion, diced 3 oz.
Green onion, sliced 1 oz.
Lime juice 1 fl. oz.
Olive oil 1 fl. oz.
Mint leaves, sliced 1-1/2 Tbsp.
Ginger, minced 1-1/2 Tbsp.
Cilantro, chopped 1-1/2 Tbsp.
Honey 1-1/2 tsp.
Kosher salt 1/2 tsp.
Step 2: Salmon
Ingredient Weight Measure
Coconut, shredded, minced 3/4 oz.
Black sesame seeds 3/4 oz.
White sesame seeds 3/4 oz.
Ginger, ground 3/4 oz.
Black pepper, ground 3/4 tsp.
Koshers Salt 1 tsp.
Salmon fillet, 6 oz portions 14 each
Preparation Instructions:
Step 1
Thaw mango according to package directions. Hold. Prepare edamame succotash blend according to package instructions. Let cool. In a medium bowl, combine vegetable blend with remaining salsa ingredients. Gently stir and set aside.
Step 2
Combine coconut, black and white sesame seeds, ginger, salt and pepper. For each portion of salmon, press 1 Tbsp. of coconut seasoning mixture on top of fillet. Pan sear fish, seasoning side down, for a short time, so as not to burn seasoning. Turn salmon and continue to cook until desired doneness. To serve, top each portion of salmon with 2 oz. of salsa.
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