This salad will have you feeling like a superstar
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 1/2 to 2 pound salmon filet
  • pinch of salt and pepper
  • 1 tablespoon olive oil
  • 2 tablespoon brown sugar
  • 2 tablespoon chili powder
  • 2 tablespoon smoked paprika
  • 2 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt and pepper
  • 1/4 teaspoon dried thyme
  • fresh lemon juice, to taste (optional)
  • 1 tablespoon lime juice
  • 4 tablespoon apple cider vinegar
  • 4 tablespoon olive oil
  • 4 tablespoon lemon juice
  • 2 tablespoon brown sugar
  • 1 tablespoon serrano pepper, minced (optional)
  • 1/4 cup cilantro, chopped
  • salt and pepper, to taste
  • 4 cup arugula
  • 1 honey mango, peeled and cubed
  • 1 avocado, pitted and cubed
  • 1/2 red onion, diced
Directions
  1. Preheat oven to 400 degrees F.
  2. Cut salmon into 1 1/2-to-2-inch-wide slices.
  3. In a baking dish, sprinkle salmon with salt and pepper and drizzle with olive oil.
  4. Mix all the dry rub ingredients together in a small bowl. Cover salmon with dry rub and massage gently.
  5. Transfer to oven and cook for 15 to 20 minutes.
  6. Mix vinaigrette ingredients together in a small bowl and set aside to allow the flavors to develop, about 5 to 10 minutes.
  7. Combine honey mango, avocado, and onions in a medium bowl and stir in vinaigrette.
  8. Remove salmon from the oven and allow to cool, about 10 minutes.
  9. Layer arugula evenly across a serving platter, drizzle with the mango vinaigrette, then top with the salmon and serve.