- 3 salmon fillets
- Zest and juice of 1 lemon, plus juice of 1 lemon, for dressing
- Zest and juice of 1 lime
- Kosher salt, to taste
- 2 Anaheim pepper, finely chopped, divided
- 1 bunch fresh cilantro leaves, chopped
- 2 cups mixed greens
- 1 avocado, halved, pitted, peeled and cubed
- 1 small papaya, peeled, pitted and cubed
- 1 mango, peeled, pitted and cubed
- 1 fennel bulb, thinly sliced
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- Freshly ground black pepper, to taste
- Special Equipment: Parchment paper
Preheat the oven to 350 degrees F.
In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes.
Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.
Remove the salmon filets from the parchment and serve each filet on top of a mound of salad.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.