Jerk Mahimahi Salad with Ginger Chile Vinaigrette
Jerk Mahimahi Salad with Ginger Chile Vinaigrette

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, jerk mahimahi salad with ginger chile vinaigrette. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Jerk Mahimahi Salad with Ginger Chile Vinaigrette. This bold, flavorful recipe makes eating salads super enjoyable. Snagged this recipe from half baked harvest!

To get started with this particular recipe, we must first prepare a few components. You can have jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
  1. Get Fish:
  2. Prepare 1 lb mahimahi, cut into 4 pieces (chicken or shrimp would make a great substitute)
  3. Make ready 1/4 cup jerk seasoning (see below)
  4. Make ready 3 tbs olive oil
  5. Prepare 2/3 cup unsweetened shredded or flaked coconut
  6. Prepare Salad:
  7. Make ready 8 cups mixed greens or spinach
  8. Take 2 cups mango, cubed
  9. Take 1 cups halved cherry tomatoes
  10. Prepare 1/4 cup chopped basil
  11. Make ready 1/4 cup chopped cilantro
  12. Prepare 1 avocado, cubed
  13. Get 1/3 cup unsweetened shredded or flaked coconut
  14. Get 1 cup blueberries
  15. Get 1/2 cup crushed cashews
  16. Make ready Chile Ginger Vinaigrette:
  17. Get 1/4 cup olive oil
  18. Take 2 tbs orange juice
  19. Get 1 tbs cider vinegar
  20. Get 1 (1 inch) knob fresh ginger
  21. Take 1 red fresno chile, seeded
  22. Take Freshly ground salt and pepper
  23. Prepare Jerk Seasoning: (Store bought works too!)
  24. Take 1 tbs garlic powder
  25. Prepare 2 tsp cayenne pepper
  26. Take 2 tsp dried thyme
  27. Get 2 tsp kosher salt
  28. Prepare 1 tsp ground all-spice
  29. Prepare 1/2 tsp freshly ground pepper
  30. Get 1/2 tsp crushed red pepper flakes
  31. Get 1/2 tsp cinnamon

If you're the individual that needs the recipe information, then here is the right website page. Taste, add more dressing if needed, and serve cold or at room temp. Salad keeps well in fridge up to two days. This Jamaican Jerk Chicken Salad is topped with saucy grilled chicken, refreshing fruit and veggies, and drizzled with a lip-smacking lime vinaigrette.

Steps to make Jerk Mahimahi Salad with Ginger Chile Vinaigrette:
  1. Make the jerk seasoning by putting all the ingredients in a glass jar and shake to combine. Store the excess for future use.
  2. Make the fish. Sprinkle the mahimahi with jerk seasoning. Rub with 2 tbs of olive oil to coat. Press coconut onto fish to adhere.
  3. In a large skillet, heat the remaining tbs of olive oil over medium. When it shimmers, add the fish, and sear 2 to 3 minutes, then flip and cook for 3 to 4 more minutes more, or until flakey and opaque.
  4. Make the salad. In a large bowel, toss together the greens, mango, tomatoes, basil and cilantro.
  5. Place warm fish on the salad. Add avocado. Sprinkle the salad with coconut, blueberries, and cashews.
  6. Make the vinaigrette. Blend together olive oil, orange juice, vinegar, ginger, chile, and a pinch each of salt and pepper.
  7. Drizzle the vinaigrette over the salad and enjoy!

Since this recipe incorporates tropical flavors and grilled meat, I was going to to save it for warmer weather—but there was no way I could wait that long. Thai Chopped Salad with Chili Ginger Vinaigrette. This salad is great for make-ahead lunches or busy weeknight meals. It's loaded with fresh, healthy produce and topped with a spicy-sweet vinaigrette, thanks to the chili pepper flakes, fresh ginger and agave nectar. Thai Red Curry Mahi Mahi Salad Broil fillets of mahi mahi with fried coconut cream and red curry paste, and serve it with a variety of vegetables and a fish sauce-lime vinaigrette.

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