Mango Tango Salmon Salad

September 27, 2012 by Kenmore

By Chef David Grotto Servings: 4 (entrée sized) 8 (side dish sized) Nutrition Facts: 270 Calories, 4g Total Fat, 1g Sat Fat, 55mg Cholesterol, 340mg Sodium, 32g Carbs, 5g Fiber, 26g Protein


preparation time
0 mins

cook time




4 3-4 ounce salmon filets

1 cup mango diced

0.5 cup pineapple chunks fresh or canned/packed in water

0.25 cup roasted red peppers sliced

0.25 cup red onion julienne

4 tomatoes quartered

4 tablespoons pickled peppers (mild) sliced

4 tablespoons fresh oregano leaves

2 heads Romaine lettuce chopped

0.75 cup Catalina dressing

2 tablespoons toasted sunflower seed kernels, unsalted (for garnish)

1 lime quartered (for garnish)



Broil salmon filets until done. While filets cook, toss remaining ingredients in a large bowl and dress with Catalina dressing. Chop salmon into bite size pieces and mix into salad. Garnish with sunflower seed kernels and a lime wedges.


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