Description
Colorful, full of Thai flavors, and so simple…the perfect spring/summer dinner bowl!
Ingredients
Scale
- 1 large mango, diced
- 1 jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons mixed sesame and/or sunflower seeds
- 1/4 cup lime juice
- 1 avocado, cubed
- 1 1/2 – 2 pounds salmon cut into 2–3 pieces
- 2 tablespoons extra virgin olive oil
- 1/4 cup Thai red curry paste
- 1 tablespoon brown sugar
- 1 tablespoon spicy curry powder
- 1 tablespoon fish sauce, tamari sauce, or soy sauce
- 6 tablespoons salted butter
- 2 cloves garlic, chopped
- 1/4 cup minced onion flakes
- chili flakes
- 3–4 cups cooked rice
Instructions
- Step 1: To make the salsa. Gently toss all ingredients in a bowl. Season with salt.
- Step 2: Preheat the oven to 450° F. Place the salmon on a baking sheet.
- Step 3: In a bowl, mix the olive oil, red curry paste, brown sugar, curry powder, and fish sauce. Rub the paste all over the salmon. Roast 10 minutes or until the fish is cooked to your liking. Switch the oven to broil and broil until lightly charred (watch closely!).
- Step 4: Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic is crisp. Mix in the onion flakes.
- Step 5: Break the salmon over the bowls of rice. Pour the chili butter over the salmon. Top with the mango salad. Enjoy!
Notes
Spicy Curry Powder: 2 teaspoons ground cumin, 2 teaspoons ground ginger, 1 teaspoon paprika, 1/2-1 teaspoon cayenne, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon cinnamon, kosher salt and black pepper.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai-American
Nutrition
- Serving Size: 1 bowl
- Calories: 472 kcal
- Sugar: 12 g
- Sodium: 610 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 85 mg