Description
This delightful salad bowl showcases succulent salmon bites paired with a creamy mango-avocado salsa.
Ingredients
Scale
- 300g salmon fillet, skinless and boneless
- 1 ripe mango
- 1 avocado
- 2 tablespoons red onion, thinly sliced
- 1 tablespoon green onion, sliced
- 1 lime, zested and juiced
- 1 teaspoon black sesame seeds
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 clove garlic (optional)
- ½ teaspoon chili flakes or sriracha (optional)
Instructions
- Start by peeling and dicing the ripe mango into small chunks. Place the mango chunks into a blender along with lime juice, a pinch of salt, and, if you prefer some heat, the garlic or chili. Blend the ingredients until you achieve a smooth purée. Set this aside to enhance the flavors further.
- Next, cut the salmon into bite-sized cubes and pat them dry using a paper towel. Toss the cubes with olive oil, salt, and pepper, ensuring each piece is evenly coated.
- Heat a non-stick or cast-iron pan over medium-high heat. Once hot, add the seasoned salmon cubes to the pan and allow them to cook for about 2-3 minutes per side. During the last minute of cooking, brush a generous amount of the mango sauce over the salmon cubes.
- While the salmon is cooking, slice the avocado, red onion, and green onion using a sharp knife.
- Finally, in each serving bowl, layer the cooked salmon, slices of avocado, and sprinkle over the sliced red onion and green onion. Drizzle the remaining mango sauce over the top, add a sprinkle of black sesame seeds, and finish with a zest of lime.
Notes
Be attentive while cooking the salmon; overcooking can lead to a dry texture, so watch it closely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 30 g