Layered Caribbean Salad
Serves 4
1. Heat Grill Pan over medium heat 3–5 minutes. Season salmon
with 1 tsp (5 mL) Jamaican Jerk Rub. Cook 4–5 minutes per
side or until internal temperature reaches 145°F (63°C) and
salmon flakes easily with a fork. Using Chef’s Tongs remove
from pan to Cutting Board; set aside.
2. Cut mangos with Mango Wedger; using Avocado Peeler
remove skin. Set aside one 1 mango for dressing. Using a
Utility Knife and Flexible Cutting Mat, dice remaining mango.
Remove skin from salmon and flake into bite-sized pieces.
3. For dressing, cut remaining mango into chunks and process in
dressing
Manual Food Processor until finely chopped. Add 2 tbsp (30
mL) water, 1 tbsp (15 mL) sugar, ¼ tsp (1 mL) salt and ¼ tsp (1
mL) black pepper; process until almost smooth (see tip).
Carefully remove blade; transfer dressing to a (1-cup/250 mL)
Prep Bowl. Take flaked salmon, diced mango and dressing to
Station # 2.
1 lime, zested and juiced
2 tbsp (30 mL) water
1 tbsp (15 mL) sugar
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
4. Using Simple Slicer on #1 setting, slice 1 small red onion. Stack
salad
2 salmon filets with skin on (about 5
oz/150 g each)
1 tsp (5 mL) Jamaican Jerk Rub
1 small red onion
1 large red bell pepper
2 firm ripe mangos
1 pkg (5 oz or 142 g) spring lettuce mix
(about 5 cups/1.25 L), washed and dried
1 cup (250 mL) frozen peas, thawed
sliced onion on Flexible Cutting Mat and cut into quarters
using Santoku Knife. Transfer quartered onion to a (2cup/500 mL) Prep Bowl. Using knife and cutting mat; cut off
top of 1 large red bell pepper. Using Scoop Loop™; remove
seeds and veins. Slice with Simple Slicer on #2 setting. Stack
bell pepper slices on cutting mat; cut into quarters. Transfer
quartered bell pepper to a (2-cup/500 mL) Prep Bowl.
5. To layer salad, place half of the lettuce on bottom of Trifle
Bowl. Layer with onion, peas, salmon, remaining lettuce, bell
pepper and diced mango. Finish salad with mango dressing
and serve using 3-Way Tongs.
U.S. Nutrients per serving: Calories 320,
Total Fat 10 g, Saturated Fat 2.5 g,
Cholesterol 40 mg, Sodium 290 mg,
Carbohydrate 40 g, Fiber 6 g, Protein 18 g
tip
The dressing won’t be completely smooth. The mangos make the
dressing thick and creamy. Plus, it's fat-free!
Host Shopping List
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1 lime
1 small red onion
1 large red bell pepper
2 firm ripe mangos
1 pkg (5 oz or 142 g) spring lettuce mix
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2 salmon filets with skin on (about 5 oz/150 g each)
1 cup (250 mL) frozen peas
1 tbsp (15 mL) sugar
¼ tsp (1 mL) salt
¼ tsp (1 mL) black pepper
© 2015 The Pampered Chef® used under license.
P8635-03/2015
1
Layered Caribbean Salad
Serves 4
Tools Needed
Station # 1: Grill Salmon, Dice Mango & Make Salad Dressing
 Grill Pan
 Avocado Peeler
 Jamaican Jerk Rub
 Utility Knife
 Measuring Spoon Set
 Flexible Cutting Mat (1)
 Chef’s Tongs
 Manual Food Processor
 Cutting Board
 (1-cup/250 mL) Prep Bowl
 Mango Wedger
Station # 2: Prep Veggie & Assemble Salad
 Simple Slicer
 Scoop Loop™
 Easy Read Measuring Colander
 Trifle Bowl
 Flexible Cutting Mat (1)
 3-Way Tongs
 Santoku Knife
 Salad & Berry Spinner
 (2-cup/500 mL) Prep Bowl (2)
Denotes key vessel used in this recipe.
Pre-Show Prep
1. Wash and dry all produce.
2. Peel 1 small red onion.
3. Place 1 cup (250 mL) frozen peas in Easy Read Measuring Colander and thaw quickly by running
under cold water. Allow to drain and then place colander on lid of (2-cup/500 mL) Prep Bowl.
© 2015 The Pampered Chef® used under license.
P8635-03/2015
2
Station # 1: Grill Salmon, Dice Mango & Make Salad Dressing
Season and grill salmon filets:
1. Heat Grill Pan over medium heat 3–5 minutes. Season salmon with 1 tsp
(5 mL) Jamaican Jerk Rub. Cook 4–5 minutes per side or until internal
temperature reaches 145°F (63°C) and salmon flakes easily with a fork.
Using Chef’s Tongs remove from pan to Cutting Board; set aside.
Dice mango and make salad dressing:
2. Cut mangos with Mango Wedger; using Avocado Peeler remove skin.
Set aside one 1 mango for dressing. Using a Utility Knife and Flexible
Cutting Mat, dice remaining mango. Remove skin from salmon and flake
into bite-sized pieces.
3. For dressing, cut remaining mango into chunks and process in Manual
Food Processor until finely chopped. Add 2 tbsp (30 mL) water, 1 tbsp
(15 mL) sugar, ¼ tsp (1 mL) salt and ¼ tsp (1 mL) black pepper; process
until almost smooth (see tip). Carefully remove blade; transfer dressing
to a (1-cup/250 mL) Prep Bowl. Take flaked salmon, diced mango and
dressing to Station # 2.
Notes:
© 2015 The Pampered Chef® used under license.
P8635-03/2015
3
Station # 2: Prep Veggies & Assemble Salad
Slice onion and bell pepper:
1. Using Simple Slicer on #1 setting, slice 1 small red onion. Stack sliced
onion on Flexible Cutting Mat and cut into quarters using Santoku
Knife. Transfer quartered onion to a (2-cup/500 mL) Prep Bowl. Using
knife and cutting mat; cut off top of 1 large red bell pepper. Using
Scoop Loop™; remove seeds and veins. Slice with Simple Slicer on #2
setting. Stack bell pepper slices on cutting mat; cut into quarters.
Transfer quartered bell pepper to a (2-cup/500 mL) Prep Bowl.
Gather all ingredients and assemble layered salad:
2. To layer salad, place half of the lettuce on bottom of Trifle Bowl. Layer
with onion, peas, salmon, remaining lettuce, bell pepper and diced
mango. Finish salad with mango dressing and serve using 3-Way Tongs.
Notes:
© 2015 The Pampered Chef® used under license.
P8635-03/2015
4