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SALMON CUBES WITH MANGO SALSA, AVOCADO CREAM & SEED-FRILLED RICE

By Delicious Recipes!Posted on
SALMON CUBES WITH MANGO SALSA, AVOCADO CREAM & SEED-FRILLED RICE

SALMON CUBES WITH MANGO SALSA, AVOCADO CREAM & SEED-FRILLED RICE

A balanced and nutritious long-term recipe combining pan-seared salmon cubes seasoned with smoky paprika, fresh mango salsa, creamy avocado sauce, and fragrant seed-studded basmati rice. Perfect for year-round healthy eating.

πŸ•’ Prep Time: 15 min + 2-3 hr marinating

🍳 Cook Time: 10 min
🍰 Servings: 3
πŸ”₯ Total Calories: Approx. 2000 kcal

Ingredients

Salmon Cubes:

  • 400 g salmon fillet, skin removed and cut into 2.5–3 cm cubes
  • 3 tsp smoked paprika seasoning (contains salt)
  • Freshly ground black pepper
  • A little oil for coating

Mango Salsa:

  • 1 ripe mango, diced
  • 1 small red onion, finely diced
  • 1 small red chili, finely chopped
  • ΒΌ bunch fresh parsley, chopped
  • 2 tbsp lime juice
  • Β½ tbsp olive oil
  • Salt, to taste

Avocado Cream:

  • Β½ avocado
  • 40 g Greek yogurt
  • 1–2 tbsp lime juice
  • 1 tbsp olive oil
  • ΒΌ tsp ground coriander
  • Β½ tsp ground cumin
  • Zest of Β½ lime
  • 4 tbsp water
  • Salt, to taste

Seeded Rice:

  • 125 g long-grain rice (basmati recommended)
  • 1 tbsp mixed seeds (flax, sunflower, pumpkin, sesame)
  • Salt, to taste

Instructions

  1. Marinate Salmon: Drizzle salmon cubes with oil and rub in smoked paprika seasoning evenly. Grind black pepper over the cubes. Refrigerate for at least 2-3 hours. Remove 15 minutes before cooking.
  2. Cook Rice: Boil rice in salted water as per package instructions. Drain and let cool for 5 minutes. Season with salt and mix in the seed blend.
  3. Prepare Mango Salsa: Toss diced red onion with salt and massage gently to soften; let sit 5 minutes. Add lime juice and wait 10 more minutes. Then fold in mango, chili, parsley, and olive oil. Season with salt.
  4. Cook Salmon: Heat a large non-stick pan (~30 cm) with a little oil. Cook salmon cubes spaced out for 2-3 minutes per side, browning evenly on all sides. Turn off heat and let salmon rest in the pan for 2-3 minutes for even cooking inside. Cook in batches if pan is small.
  5. Make Avocado Cream: Blend all ingredients until fluffy. Adjust lime zest and salt to taste. Transfer to a small bowl.
  6. Serve: Place avocado cream bowl on a platter. Spread rice around it, arrange salmon cubes next to the cream, and place mango salsa alongside the salmon. Serve immediately.

πŸ’‘ Tips

  • Use a non-stick pan to prevent delicate salmon from breaking.
  • Marinate salmon in advance for deeper flavor.
  • Adjust chili quantity in salsa to your preferred spice level.

πŸŽ‰ Perfect For

  • Balanced, healthy meals
  • Year-round nutritious lunch or dinner
  • Light but flavorful gatherings