4/7/14

Tropical Mahi Mahi Salad with Coconut Mango Salsa

tropical mahi mahi salad with mango salsa.jpg We’ve been trying to eat more salads. You know, to compensate for all the cocktails and dessert. It’s all about balance. Problem is, salads can get so boring. So I’ve been trying hard to mix things up. This Topical Mahi Mahi Salad with Mango Salsa is one of our current go tos. We’ve had it three weeks in a row and aren’t sick of it yet. And that’s probably because it taste ah-mazing. If you’re a tropical fish novice, you’re in luck. This meaty white fish (think: halibut) is totally fool-proof and family-friendly. I buy the mahi mahi and mango both frozen, so the prep for this recipe is a total cinch. Just defrost and go! From the crunchy cashews to the coconut oil-based salsa dressing, this salad is loaded with goodies that’ll leave you seriously satisfied. Tropical salad in the rain? Yessss. tropical mahi mahi salad with coconut mango salsatropical mahi mahi salad with coconut mango salsa

Tropical Mahi Mahi Salad with Coconut Mango Salsa
Serves 2

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Ingredients
2 6-8oz pieces mahi mahi (if frozen, defrost)
½ tsp sesame oil
1 tsp soy sauce
a pinch of salt + pepper
2 large handfuls spinach
1 red pepper, jullienned
½ cup shredded carrots
½ cup chopped celery
¼ cup cashews
1 T coconut oil, melted
1 T sriracha
1 cup diced mango (if frozen, defrost)
2 T cilantro, chopped
2 T green onion
1 T sesame seeds

Instructions
Preheat the oven to 400 degrees. Rub mahi mahi with sesame oil, soy sauce, salt and pepper. Place onto baking dish and cook for 16-18 minutes or until cooked through.
While the mahi is cooking, divide the spinach onto two plates. Top with red peppers, carrots, celery, and cashews. Add a piece of mahi mahi and top with a large scoop of salsa.
Salsa: Whisk together the coconut oil and sriracha. Add the mango, cilantro, green onion and sesame seeds. Taste-test and add more sriracha if desired.

Margaritas in the Rain http://margaritasintherain.com/

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