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