Spice-Rubbed Roasted Salmon Salad With Mango Vinaigrette

Step 1

1 Make the salmon: Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 Line a large, rimmed baking sheet with parchment paper or foil

Step 3

3 In a small bowl whisk together the chili powder, sugar (if using), cumin, coriander, salt and cayenne pepper

Step 4

4 Place the salmon, skin side down, on the prepared baking sheet

Step 5

5 Brush the top of the fish with the oil, then sprinkle with the spice mixture, pressing it in gently so it adheres

Step 6

6 Roast for 12 to 15 minutes, or until desired doneness

Step 7

7 Make the dressing: While the salmon is roasting, in a blender, combine the mango, oil, lime juice, salt and pepper and blend until smooth

Step 8

8 Add honey to taste, depending on your preference and the sweetness of the mango

Step 9

9 You should get a generous 3/4 cup

Step 10

10 (This dressing works well in a small smoothie blender

Step 11

11 If you have a large blender that requires larger quantities, double the recipe and keep the remaining dressing for future use

Step 12

12 )

Step 13

13 Make the salad: In a large bowl, combine the lettuce, radishes and cucumbers, and toss with the dressing — start with 4 tablespoons, taste, and add more dressing, 1 tablespoon at a time, if desired

Step 14

14 Divide the salad among 4 serving plates, then top each with a piece of salmon

Step 15

15 Sprinkle with the mango, hot pepper, if using, and cilantro; top with the flaky sea salt, to taste; and serve