4.4
5 ratings

Ayesha Curry's Spiced Salmon Mango Avocado Salad

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This salad pairs sweet mango with savory spices

Influencer and supermom Ayesha Curry shares a light, refreshing, and flavorful salmon recipe perfect for any night of the week. This salad features delicious honey mangos, a tangy vinaigrette, and a sweet and spicy dry rub.

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

Ready in
35
10
(prepare time)
25
(cook time)
4
Servings
785
Calories Per Serving

Ingredients

For the salmon:

  • 1 1/2 to 2 Pound salmon filet
  • Pinch of salt and pepper
  • 1 Tablespoon olive oil

For the rub:

  • 2 Tablespoons brown sugar
  • 2 Tablespoons chili powder
  • 2 Tablespoons smoked paprika
  • 2 Tablespoons ground cumin
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon salt and pepper
  • 1/4 Teaspoon dried thyme
  • Fresh lemon juice, to taste (optional)

For the 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

For the salad:

  • 4 Cups arugula
  • 1 honey mango, peeled and cubed
  • 1 avocado, pitted and cubed
  • 1/2 red onion, diced

Directions

For the salmon:

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.

For the rub:

Mix all the dry rub ingredients together in a small bowl. Cover salmon with dry rub and massage gently.

Transfer to oven and cook for 15 to 20 minutes.

For the vinaigrette:

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

For the salad:

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.