Avocado & Mango Salmon Bowl – A Fresh & Healthy Meal
Ingredients
- 500g salmon
- 1 tbsp olive oil
Salmon marinade:
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
Mango Salsa:
- 2 ripe mangoes
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1 cucumber, finely diced
- 1/3 cup coriander, finely chopped
- juice of 1 lime
- Salt & pepper
To serve:
- Jasmine rice
Tips for making the best Salmon with Mango Salsa
Use Ripe Mangoes – The sweetness of a ripe mango make all the difference. If your mangoes are underripe, let them sit at room temperature for a day or two before using.
Pat the Salmon Dry Before Marinating – This helps the marinade stick better and ensures a nice caramelised crust when cooking.
Don’t Overcook the Salmon – Salmon continues to cook after being removed from heat, so take it off just before it’s fully cooked. Aim for medium-rare to medium (about 50–55°C internally) for the best texture.
Chill the Salsa Before Serving – Letting the mango salsa sit in the fridge for 10–15 minutes allows the flavours to meld.
Use a Non-Stick or Well-Oiled Pan – This prevents the salmon from sticking and ensures an even sear. If grilling, lightly oil the grill grates first.
Directions
- In a small bowl, combine the marinade ingredients. Coat the salmon evenly with the marinade and let it sit for at least 15 minutes.
- Combine the mangoes, red onion, avocado, and cucumber, coriander and lime juice. Season with salt and pepper to taste, then gently toss to combine.
- Heat a pan over medium heat and add a drizzle of olive oil. Cook the salmon for about 3–4 minutes per side, or until caramelised and cooked to your liking.
- Spoon rice into bowls, place the salmon on top, and finish with a generous scoop of mango salsa.
Ingredients
- 500g salmon
- 1 tbsp olive oil
Salmon marinade:
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
Mango Salsa:
- 2 ripe mangoes
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1 cucumber, finely diced
- 1/3 cup coriander, finely chopped
- juice of 1 lime
- Salt & pepper
To serve:
- Jasmine rice
Tips for making the best Salmon with Mango Salsa
Use Ripe Mangoes – The sweetness of a ripe mango make all the difference. If your mangoes are underripe, let them sit at room temperature for a day or two before using.
Pat the Salmon Dry Before Marinating – This helps the marinade stick better and ensures a nice caramelised crust when cooking.
Don’t Overcook the Salmon – Salmon continues to cook after being removed from heat, so take it off just before it’s fully cooked. Aim for medium-rare to medium (about 50–55°C internally) for the best texture.
Chill the Salsa Before Serving – Letting the mango salsa sit in the fridge for 10–15 minutes allows the flavours to meld.
Use a Non-Stick or Well-Oiled Pan – This prevents the salmon from sticking and ensures an even sear. If grilling, lightly oil the grill grates first.
Directions
- In a small bowl, combine the marinade ingredients. Coat the salmon evenly with the marinade and let it sit for at least 15 minutes.
- Combine the mangoes, red onion, avocado, and cucumber, coriander and lime juice. Season with salt and pepper to taste, then gently toss to combine.
- Heat a pan over medium heat and add a drizzle of olive oil. Cook the salmon for about 3–4 minutes per side, or until caramelised and cooked to your liking.
- Spoon rice into bowls, place the salmon on top, and finish with a generous scoop of mango salsa.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Serve everything in a bowl with extra toppings like sliced radish, shredded cabbage, or toasted sesame seeds for extra crunch and freshness.
Double the Salsa – It’s so good that you’ll want extra! Use leftovers for tacos, grilled chicken, or even as a dip with tortilla chips.
Watch How to Make It
