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

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We hope you got benefit from reading it, now let’s go back to jerk mahimahi salad with ginger chile vinaigrette recipe. You can cook jerk mahimahi salad with ginger chile vinaigrette using 31 ingredients and 7 steps. Here is how you achieve it.

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

Sweet and spicy Asian chopped salad with a sweet and spicy vinaigrette. Meal prep and pack for lunch. Of course, I had to publish my recipe for Thai Chopped Salad with Chili Ginger Vinaigrette. It's the perfect combination of crunchy. Skip the grated cheese and croutons and serve an Asian-inspired salad with homemade seven-ingredient vinaigrette.

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