Chilli Salmon with Mango Salsa 👌 Perfect Lunchtime Inspiration
A chilli salmon salad is a mouthwatering and healthy lunch option that combines the rich flavours of salmon with the freshness of a salad.
Surrounding the salmon, you’ll find an array of colourful and crunchy vegetables, such as sliced bell peppers and red onion, adding a refreshing contrast to the dish.
The chilli salmon salad is not only a feast for the eyes with its vibrant colours but also a burst of flavours and textures that make it an ideal lunch choice for those seeking a balanced and nutritious meal that’s both satisfying and invigorating.
Ingredients
- Mixed Salad Leaves
- Basmati Rice
- 1 Salmon Fillet
- Red Onion
- Red Bell Pepper
- Jalapeño
- 1 Lime
- Coriander
- Soy Sauce
- Maple Syrup
- Coconut Milk
- Coconut Flakes
- Parsley
- Salt
- Rapeseed Oil
- Sesame Oil
Method
On a bed of mixed leaves place some cooled Basmati Rice this will be the base of your salad.
For the Mango Salsa, you will need Mango, Red Bell Pepper, Red Onion, Jalapeño, Lime, Salt & Coriander. Finely dice everything and give it a good stir to release all the flavours.
Place your cooled Green Beans and your Mango Salsa on top of your rice layer.
For your Chilli Salmon, in a bowl, mix together the Chilli Sauce, Soy Sauce, Maple Syrup and Lime Juice. Put the salmon fillet onto a lined baking tray. Pour the chilli sauce mixture over the salmon. Cook the salmon at 200°C for 15 minutes. Allow your cooked fillet to cool.
For the dressing mix together some Coconut Milk, Coconut Flakes, Coriander, Parsley, Lime, Sesame Oil, Soya, Rapeseed Oil with a pinch of Salt & Black Pepper.
Serve with a wedge of lime, some chopped Parsley and enjoy 👌
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