Try Ayesha Curry’s Spiced Salmon Mango Avocado Salad recipe!
Photo by Ayesha Curry on behalf of the National Mango Board.
Ayesha Curry shares a light, refreshing and the flavorful salmon recipe just in time for summer. Featuring delicious Honey Mangos, a tangy vinaigrette, and a sweet & spicy dry rub, it is the perfect recipe on a hot day!
Recipe courtesy of Ayesha Curry on behalf of the National Mango Board.
Ingredients
Salmon Ingredients:
- 1-1/2 - 2 pounds salmon filet
- Pinch of salt and pepper, to taste
- 1 tablespoon olive oil
Rub Ingredients:
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and pepper, each
- 1/4 teaspoon dried thyme
- Fresh lemon juice, to taste
Salad Ingredients:
- 4 cups arugula
- 1 honey mango, peeled and cubed
- 1 avocado, pitted and cubed
- 1/2 red onion, diced
Vinaigrette Ingredients:
- 1 tablespoon lime juice
- 4 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon serrano pepper, minced (optional)
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Preparation
- 1 Preheat oven to 400 degrees F.
- 2 Cut salmon into 1 1/2 to 2 inch wide slices.
- 3 In a baking dish, sprinkle salmon with salt and pepper and drizzle with olive oil.
- 4 Cover salmon with dry rub and massage gently.
- 5 Transfer to oven and cook for 15 to 20 minutes.
- 6 Mix vinaigrette ingredients together in a small bowl and set aside to allow the flavors to develop, about 5 to 10 minutes.
- 7 Combine honey mango, avocado, and onions in a medium bowl and stir in vinaigrette.
- 8 Remove salmon from the oven and allow to cool, about 10 minutes.
- 9 Layer arugula evenly across a serving platter, drizzle with the Mango vinaigrette then top with the salmon and serve.
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