Mango Tango Salmon Salad

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

Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291


preparation Time
0 mins

cook Time
0 mins


387 per serving


  • 4 3-4 ounce salmon filets
  • 1 cup mango, diced
  • 1/2 cup pineapple chunks, fresh or canned/packed in water
  • 1/4 cup roasted red peppers, sliced
  • 1/4 cup red onion, julienne
  • 4 tomatoes, quartered
  • 4 tablespoons pickled peppers (mild), sliced
  • 4 tablespoons fresh oregano leaves
  • 2 heads Romaine lettuce, chopped
  • 3/4 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.

recipe by



The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.