Spice-Rubbed Roasted Salmon Salad With Mango Vinaigrette

Step 1

Make the salmon: Position a rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper or foil.

Step 2

In a small bowl whisk together the chili powder, sugar (if using), cumin, coriander, salt and cayenne pepper. Place the salmon, skin side down, on the prepared baking sheet. Brush the top of the fish with the oil, then sprinkle with the spice mixture, pressing it in gently so it adheres. Roast for 12 to 15 minutes, or until desired doneness.

Step 3

Make the dressing: While the salmon is roasting, in a blender, combine the mango, oil, lime juice, salt and pepper and blend until smooth. Add honey to taste, depending on your preference and the sweetness of the mango. You should get a generous 3/4 cup. (This dressing works well in a small smoothie blender. If you have a large blender that requires larger quantities, double the recipe and keep the remaining dressing for future use.)

Step 4

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. Divide the salad among 4 serving plates, then top each with a piece of salmon. Sprinkle with the mango, hot pepper, if using, and cilantro; top with the flaky sea salt, to taste; and serve.