I believe we, in the NYC metro, have officially entered our 5th day without the sun.
In the spirit of keeping things light, healthy and staying fortified, I give you this little bright and sunny number. I also feel like if I keep eating and saying bright and sunny, it will be soon.
You certainly don't have to limit the mango salad to fish. I have served the leftovers salad with grilled chicken but I'm thinking beyond that. The salad would also be pretty fabulous in summer rolls, too, maybe subbing out some crab for the shrimp.
Whatever you do, I'm sure it will be delicious. So cheers to warm, sunny and healthy days ahead!
grilled arctic char with green mango salad
adapted from Pete Evans' (super inspiring cookbook) My Grill
1 1/2 lbs of arctic char, seasoned with salt and pepper
for the salad:
1 c bean sprouts, washed, dried and trimmed
1 green mango (unripe), peeled and thinly shredded (either using a mandolin or a box grater)
a handful of cilantro leaves
1 bird chili, seeded and minced
1-2 T toasted sesame seeds
for the dressing:
2 limes, zested and juiced
1-2 T toasted sesame oil
1 T fish sauce
1 T rice vinegar
1 T coconut sugar or brown sugar
salt and pepper to taste
Toss together all of the ingredients for the salad in a bowl and set aside.
Whisk together the ingredients for the dressing in a separate bowl.
Grill the fish to medium or medium rare, depending on your preference.
When you are ready to serve, add about half of the dressing to the salad and toss it around a few times with your hands. Taste it and add more dressing as needed. Portion the fish as you intend to serve it and top with a light handful of the salad. Pour the remaining dressing over the fish and serve immediately.