- 2 pound salmon filet, skinless
- 1/4 cup ancho chili seasoning
- 1/4 cup honey
- 1 tsp kosher salt
- 1/4 cup extra virgin olive oil
- 6 cups field or mixed greens
- 1/2 cup radicchio, sliced thin
- 1 carrot, shaved
- 1 English cucumber, sliced in quarter inch-thick slices
- 1 mango, diced
- 1 tbsp fresh chopped cilantro
- 1 lime, sliced in wedges
For the Cilantro Vinaigrette
- juice from 1 lime
- 1 small shallot, peeled and diced
- 1/2 cup packed fresh cilantro leaves
- 1/2 cup extra virgin olive oil
- pinch of sugar
- generous pinch of salt