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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!

Course Dinner
Ingredients Seafood
Language English

Ingredients

Salmon

  • 1 1/2 - 2 pounds salmon file
  • 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 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
  • 1/4 cup cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Cover salmon with dry rub and massage gently.Transfer to oven and cook for 15 to 20 minutes.

  4. Mix vinaigrette ingredients together in a small bowl and set aside to allow the flavors to develop, about 5 to 10 minutes.

  5. Combine honey mango, avocado, and onions in a medium bowl and stir in vinaigrette.

  6. 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 Video

Recipe Notes

Recipe courtesy of Ayesha Curry on behalf of the National Mango Board