Ayesha Curry's Spiced Salmon with Mango Avocado Salad

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!

Ayesha Curry's Spiced Salmon with Mango Avocado Salad

Prep Time

10 minutes

Cook Time

20 minutes

Serves

-  

Try Ayesha Curry’s Spiced Salmon Mango Avocado Salad recipe!

Ayesha Curry

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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