This colorfully healthy and tasty dish as a main course is a beautifully balanced salad for those sunny afternoons. This recipe was adapted for the popular salad found at the Atlanta Bread Company.
You can make this dish as part of a barbecue gatherings,a family lunch or when friends are round for an afternoon in the garden, dining al fresco.
For the vinaigrette
12 oz. mango , chopped
15 oz. can of pineapple chunks, plus the juice
3/4 cup rice vinegar
4 Tablespoons honey
2 Tablespoons Dijon mustard
For the Salsa
2 large fresh ripe tomatoes, cored and diced
1/2 large white onion, peeled and minced
1/4 jalapeño pepper, stemmed, seeded and minced, or to taste
1/2 cup cilantro, roughly chopped
1 (15 oz.) can black beans ,rinsed and drained
1 cup corn kernels
1/2 cup chopped red bell pepper
3 Tablespoons lime juice
1/2 teaspoon salt, or to taste
8 spring onions, sliced on the diagonal, for garnish
For the Salad Greens
½ head radicchio, washed, roughly torn
1 head of Romaine lettuce,leaves washed,roughly torn
1 cup baby spinach
For the Salmon
Salt and freshly ground pepper, to taste
1 1 /2 lbs. salmon fillet, preferably with skin on
2 Tablespoons canola oil
1. For the vinaigrette, add all of the ingredients to blender, cover and blend until smooth. Pour into a container, cover and store in the refrigerator until ready to serve.
2. Add tomatoes, onion, jalapeño, cilantro, black beans, corn kernels, red bell peppers, lime juice and some salt. Set aside for 15 to 30 minutes, but no more than an hour, so that all the different flavors will mingle and blend together.
3. Mix the radicchio, arugula, romaine, and spinach into a large bowl. Set aside.
4. Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source.
5. Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once. Cook for about 3 minutes more, until medium-rare.
6. If grilling is not an option, heat the oven to 500 degrees. To roast the salmon, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and set aside.
7. To serve the salad individually, add mixed greens to a bowl and toss with about ¼ cup of vinaigrette. Place the salmon on top of the greens and generously top the salmon with the salsa. Garnish with spring onions.