A Summer Salmon Salad with Citrus and Mango
Last fall, we spent a day cooking and chatting with Lili Courtney and her girlfriends from Louisiana and Alabama. The ladies were on holiday in Provence to celebrate a milestone birthday and explore the region. One of the things on their list was discovering some Provencal recipes at a hands-on cooking class. They booked a Provence Gourmet market tour and class with Gilles Conchy. The day begins at St Remy’s famous Wednesday morning market, where the group gathers the recipe ingredients. With the shopping done, Gilles always stops at one of the vineyards in the Alpilles for a wine tasting and to select bottles to accompany the gourmet meal. The results? Hands-down delicious!
We all wanted to learn the recipes and culinary techniques, but, perhaps no one more than Lili Courtney. As Louisiana’s “Queen of Condiments,” her mission is to make cooking approachable via cooking classes in Baton Rouge, New Orleans and Covington. Her website Kitchen Confidence with Lili is an excellent resource for delicious recipes, including the one below for Salmon Salad with Citrus and Mango. Make sure to follow Lili’s Instagram account for live demonstrations and tempting recipes.
Salmon Salad with Citrus and Mango
For the Salmon:
- 4x 6-oz (170 g) Skinned Salmon Fillets
- salt and freshly ground black pepper
- 1 tbsp Ground Coriander
- 1/4 tsp Ground Cloves
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1 tsp Freshly Grated Nutmeg
- ½ tsp Cayenne Pepper
- 2 tbsp brown sugar
- 2 tbsp Neutral Oil
For the Citrus Salad:
- 2 Cara Cara Oranges
- 2 Navel Oranges
- 1 Mango peeled and cubed
- 4 Medjool dates pitted and chopped
- ½ cup (115g) Castelvetrano olives pitted & finely chopped*
- 1 tbsp shallot finely chopped
- ¼ cup (60g) Flat leaf parsley finely chopped
- 2 tbsp Red Wine Vinegar
- 2 tbsp White Balsamic Vinegar
- ½ cup (118ml) Extra virgin olive oil
- 1 tbsp Citrus Juice from the fruit
- 1 Orange for the zest
- Freshly ground pepper
- 3 cups (680g) arugula
- 1 ripe Avocado pitted and sliced
- ¼ cup (60g) Toasted Pistachios
- 2 tbsp Pickled Mustard Seeds recipe follows
- Sea Salt to taste
- 1 cup (225g) Fresh herbs such as basil, parsley, chives and mint
For the Pickled Mustard Seeds
- ½ cup (115g) Yellow Mustard Seeds
- 1 cup (236ml) Water
- ¾ cup (177ml) Cider Vinegar
- ¼ cup (60g) Sugar
- 1 ½ tsp Salt
For the Salmon:
- Season fillets on both sides with salt and pepper. If necessary, combine spices and sugar in a bowl. Press some of the spice mixture onto the top of each fillet.
- Preheat a large nonstick skillet over medium-high heat for 2 to 3 minutes. Add the oil and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
- Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.
For the Salad:
- Zest one of the oranges into a small bowl. Peel all the citrus, removing the white pith. Cut some of the fruit into wheels and cube the rest and put into a medium-size bowl.
- To the bowl with the zest, add the dates, olives, shallots, parsley, vinegar, oil, and citrus juice. Season with salt and pepper.
- In a large bowl add the arugula and some of the dressing, salt and pepper and toss to combine.
- Place the arugula on a large platter. In the same bowl, add the mango, citrus and avocado, salt, pepper and some of the dressing. Toss to coat and place on top of the arugula.
- Break up the salmon into chunks and place on top of the salad and drizzle with the rest of the dressing, pickled mustard seeds and fresh herbs.
For the Mustard Seeds:
- Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant about 3 minutes.
- Add the water, vinegar, sugar, and salt. Bring to a boil, then reduce the heat to maintain a simmer.
- Cook until seeds are soft and plump and most of the liquid has been absorbed and still spoonable, about 20 minutes.
- Transfer to a bowl to cool.