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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. To make jerk mahimahi salad with ginger chile vinaigrette you need 31 ingredients and 7 steps. Here is how you achieve that.

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

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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