Tropical Mango Salmon Salad

Prep time: 5 mins.
Cook time: 15 mins.

Ingredients:

• 1-2 lbs salmon
• Honey (leave out if need FODMAP free)
• 2 lg. cloves Garlic (leave out if need FODMAP free)
• 3-4 Tbs extra virgin olive oil (can use avocado oil which is better for high temp cooking)
• Mixed greens
• Cucumber
• Tomato
• Mango (or other tropical fruit!)
• 1/2 tsp salt
• pepper

Materials:

• Large pan / stove
• Chef knife

Directions:

1. Heat pan on high for 3 - 4 mins. Add oil 2-3 Tbs.
2. Dice garlic.
3. Place 2 tsp honey on pan with 1/2 of garlic, then layer salmon filet (whole) on top.
4. Let cook until honey carmelizes bottom of salmon, DON'T USE A LID, and try not to shift pan much so the honey sticks to the salmon.
5. Flip salmon. Layer 2 tsp honey under salmon and rest of garlic. Add more oil if needed (if its dry). Sear on pan until also crispy. Once both sides are crispy, flip salmon and place heat on medium/low.
6. Add mixed greens to bowl. Chop tomato and cucumber and place into bowl. Add mango slices or other fruit.
7. Add salmon on top and add salt/pepper to taste.

Dressing: Choose your own! I eat mine with olive oil and rice vinegar!