Helpful Tips
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.
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
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.
See more Balanced Bowls Recipes
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