Salmon with Mango Salad

Salmon with Coconut Rice and Mango

With summer on the way, mangoes are coming into season, so we couldn't resist this delicious salmon and mango recipe.

Salmon with Coconut Rice and Mango

Ingredients:

For the Sriracha Salmon:

450g (2 pieces) Salmon - skin off, cubed

2 tablespoons maple syrup

1 tablespoon sriracha

1 tablespoon soy sauce

1 tablespoon olive oil

1 clove garlic, crushed

 

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

 

For the Mango Salad:

1 mango, diced

1 avocado, diced

1/2 small red onion, finely diced

1 lime, zested and squeezed

2 tablespoons fresh coriander, chopped

Sriracha Mayonnaise

Method:

Rinse the rice under cold water until the water runs clear. Cook the coconut rice in either a rice cooker or in a saucepan until cooked.

Prepare the Mango Salad: in a bowl combine the ingredients. Keep cool in the fridge.

Cook the salmon: in a small bowl mix together the maple syrup, sriracha, soy sauce, olive oil and garlic. Toss the salmon in the marinade until well coated. Heat a frying pan over medium heat. Add the salmon and cook for 2-3 minutes each side, until crispy and cooked through.

Assemble the bowl: Add the coconut rice to the bowl. Top with salmon bites and the mango salad, and drizzle with the sriracha mayonnaise.

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