Pan-Seared Brined Salmon Mango Edamame Salad with Ume Plum Dressing
This vibrant salad combines sweet diced mango, protein-rich edamame, and tender pan-seared salmon that's been brined for enhanced flavor and moisture. The salmon is coated in a simple salt-sugar brine, then seared until golden and flaky. A tangy ume plum vinegar dressing ties everything together with its distinctive sweet-tart flavor profile. The components are arranged deconstructed-style over fresh greens and finished with crunchy toasted sunflower seeds. Perfect for a light lunch or elegant dinner when you want something fresh yet satisfying. The brining technique ensures the salmon stays moist while developing a beautiful crust.
Ingredients
- 1 cup mango, diced
- 1 cup edamame beans, defrosted
- 2 tablespoons sunflower seeds, toasted
- 2 cups spring mix or romaine lettuce, sliced into ribbonsbaby spinach1:1
milder flavor
- 2 slices salmon, skinned and cut into 3 large cubes
- 2 tablespoons avocado oil
- ½ cup kosher salt
- ¼ cup sugar
- ½ cup avocado oil
- 2 tablespoons ume plum vinegarbalsamic vinegar1:1
different flavor profile
- 2 tablespoons sugar
- 2 teaspoons lemon juice
- ½ teaspoon salt
Instructions
- 1
Mix kosher salt, sugar, and avocado oil together in a bowl to make brining mixture
- 2
Reserve 1/3 cup of brining mixture for recipe and store remainder for future use
- 3
Coat salmon pieces with brining mixture on all sides
- 4
Refrigerate salmon for 45 minutes
- 5
Remove salmon from fridge, wash off brining mixture completely, and pat dry
- 6
Heat avocado oil in a frying pan over medium heat
- 7
Pan-fry salmon for 4 minutes on one side
- 8
Flip salmon and fry for 2 to 3 minutes on other side, then set aside
- 9
Mix ume plum vinegar, sugar, lemon juice, and salt in a bowl for dressing
- 10
Lay spring mix or romaine on serving plate
- 11
Place mango in one area and edamame in another area in deconstructed style
- 12
Drizzle dressing over salad
- 13
Add toasted sunflower seeds
- 14
Arrange salmon elegantly on top
Tips
Brine the salmon for exactly 45 minutes - longer will make it too salty, shorter won't penetrate the flesh enough for optimal flavor and texture.
If ume plum vinegar is unavailable, substitute with rice vinegar mixed with a pinch of sugar, or use the suggested balsamic vinegar for a different but delicious flavor profile.
Pat the salmon completely dry after washing off the brine to ensure proper searing and prevent oil splatter when pan-frying.
Good to Know
Refrigerate assembled salad for up to 2 days, though greens may wilt slightly. Store salmon separately if making ahead.
Brine salmon up to 4 hours ahead. Make dressing 1 day ahead. Prep vegetables same day for best texture.
Serve immediately after assembly while salmon is warm and greens are crisp.
Common Mistakes
Don't skip washing off the brine to avoid overly salty salmon
Don't overcook salmon to avoid dry, tough texture
Don't dress greens too early to prevent wilting
Substitutions
FAQ
Can I use frozen salmon for this recipe?
Yes, but thaw completely and pat very dry before brining. Frozen salmon may release more moisture during cooking.
How long does the homemade dressing keep?
Store covered in refrigerator for up to 1 week. Whisk before using as ingredients may separate.
What if I can't find ume plum vinegar?
Substitute with rice vinegar mixed with a pinch of sugar, or use balsamic vinegar as suggested for a different but delicious flavor.