Monkey Salad on Sesame Pan Fried Salmon
adapted from Jaime's Dinners
2 red peppers
1 ripe mango
bunch cress, about 2 cups
1/4 cup shredded unsweetened coconut
1/2 cup fresh cilantro leaves
Cut the pepper into quarters, seed and slice thinly. Slice the mango into like thin slices. arrange on cress and top with coconut and cilantro.
dressingginger, about 2 tablespoons grated
zest and juice of 2 limes
3 teaspoons olive oil
pinch of sea salt
1 teaspoon rice vinegar
Chop the ginger and zest in a small mini-chopper, add rest of the ingredients and whiz to creamy.
about 1 pound of salmon filets
Heat a half inch of sesame oil in a non-reactive skillet and sprinkle in a pinch of salt. When salt sputters, put the salmon in the pan, skin side down. Saute for two minutes, flip and remove skin. When salmon is desired doneness (about 7 minutes for pink), remove from pan.
Toss salad with dressing. Put a salmon filet on each plate and top with salad.