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Masala salmon with mango avocado salsa

Smokey salmon with coconut rice and mango avocado salsa

Viola
Spicy and smokey salmon is topped with a bright and creamy mango avocado salsa and served alongside a bed of crunchy coconut rice! This dish will leave you craving for more!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 30 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 4 people

Equipment

Frying pan
Frying pan

Ingredients
  

For the salmon

For the mango avocado salsa:

  • 1 cup mango
  • ⅔ cup avocado
  • ¼ cup red onion
  • ⅓ cup red bell pepper
  • 2 teaspoons lime juice
  • 2 tablespoons chopped cilantro leaves
  • ¼ cup jalapenos
  • kosher salt

For the coconut rice

  • 2 cups cooked basmati rice
  • ¼ cup grated coconut (I use frozen grated coconut but shredded unsweetened desiccated coconut will work well too)
  • 1 teaspoon avocado oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds
  • 8 curry leaves
  • 1 teaspoon urad dal
  • ½ teaspoon red pepper flakes (or 2 dried red chillies)
  • 10 cashews
  • 1 teaspoon ginger root finely chopped
  • kosher salt to taste
  • 1 teaspoon lime juice
  • 1 tablespoon chopped cilantro leaves

For serving

  • 10 butter lettuce leaves
  • ½ english cucumber sliced

Instructions
 

To make the crispy masala salmon:

  • Mix together all the spices for the spice mix.
  • Generously coat the salmon flesh with this spice mix, being careful not to get the spices on the skin (otherwise they will burn when you try to get the skin crispy). Flip the filets so that the skin side is facing up and marinate in the refrigerator from anywhere between 2 hours to overnight. If your salmon is skinless just coat the entire filet.
  • After the salmon has marinated well, pat dry the skin with a paper towel.
  • Heat a teaspoon of oil in a frying pan and when it is warm (not too hot), place the salmon skin side down on the frying pan. Cover the filets with a piece of parchment paper and place a heavy object (like a smaller frying pan) on top of the parchment. This step ensures that the skin makes contact with the heat of the pan and gets nice and crispy. Cook the salmon on medium low heat for 5-7 minutes.
  • After 5-7 minutes, remove the weight from the top and carefully peel the parchment paper. Flip the salmon filets and cook them for 1-2 minutes or until they are fully cooked through (internal temperature of 145F/63C). Take the pan off the heat.

To make the coconut rice:

  • Heat a teaspoon of oil in a frying pan. When it is hot add in the mustard seeds and let them splutter. Next add in the cumin seeds, urad dal, cashews & curry leaves and let them turn a light golden brown color.
  • Next add in the finely chopped ginger and cook for a minute before adding in the red pepper flakes. Saute for about 30 seconds before adding in the shredded coconut. Cook this mixture until the coconut is lightly browned (about 2 minutes).
  • Add in the cooked rice (leftover rice works great) and season with salt to taste. Toss well to combine everything. Finally squeeze in the juice of half a lime and add in chopped cilantro before turning off the heat.

To make the mango salsa:

  • Chop all the ingredients into roughly the same sized cubes (around ½ inch). Combine chopped mango, avocado, red bell pepper, jalapenos, red onions and cilantro in a bowl with lime juice and salt. Mix everything well.

To serve:

  • Line bowls with lettuce (or any greens of your choice). Serve a generous portion of the coconut rice, a filet of masala salmon with a big scoop of mango salsa over the top. Add some sliced cucumbers for crunch and a wedge of lime for extra zing. Enjoy!

Video

Notes

A variety of different protein options would work well in this recipe! You could replace the salmon with chicken, prawns or even paneer and follow the rest of the instructions as it is.
If you are following a plant based diet, tofu or tempeh would also be perfect substitutions in the recipe. Marinate the tofu/tempeh in the dry rub for a few hours before pan frying them for the best flavor.
Did you make this recipe?Mention @LimeThymeRecipes and tag #limethymerecipes
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