Best Sweet Onion Guava Glazed Salmon On Chipotle Mango Avocado Salad Recipes

Grapefruit, Salmon, and Avocado Salad image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Ruby Red grapefruit, peel and pith removed, segmented
1 ripe avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Steps:

Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Sweet Onion Guava Glazed Salmon on Chipotle Mango Avocado Salad image

Provided by Meghan

Categories Spicy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

1 tablespoon vegetable oil
1 yellow onion, diced
4 ounces guava paste, cut into chunks
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon sugar
1/2 teaspoon sea salt (or regular)
1/4 teaspoon ground allspice
1/4 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon fresh cracked pepper
2 tablespoons lime juice
1 tablespoon dark rum
1 1/2 lbs salmon fillets (enough for two)
1 mango, diced
1 avocado, diced
1 small yellow onion, diced
1/4 cup fresh cilantro, chopped
3 dashes cumin
3 dashes dried chipotle powder (or regular)
1 lime, juice of

Steps:

Sauté only one half of the onion in oil over medium heat for 7-10 minutes until they become kind of brown.
Add in everything except the rum, lime and salmon. Stir together, breaking up the guava paste. Once smooth, stir in the rum and lime juice then remove from heat. Allow to cool while cutting up the salad.
Cube the mango, avocado, and onion. Toss with the spices and lime juice.
Take the remaining half of the diced onion and cover top of salmon, placed skin side down in a foil covered pan. Pour the slightly cooled glaze over the top and broil for 8 - 12 minutes depending on how you like your salmon cooked.
Split in half and serve on top of the salad. Squeeze half a lemon over top of entire dish.

Nutrition Facts : Calories 791.6, Fat 33.9, SaturatedFat 5, Cholesterol 177.3, Sodium 994, Carbohydrate 49.2, Fiber 10.4, Sugar 30.2, Protein 72