Chili Crisp Salmon Bowl with Avocado Mango Salsa
A vibrant and zesty bowl combining flaked salmon, creamy avocado, juicy mango, and a spicy chili crisp that makes for a satisfying meal.
Ingredients
For the bowl
- 2 fillets Salmon Fillets, fresh and skinless, about 6 ounces each Ensure to use fresh salmon for best flavor.
- 1 cup Cooked Quinoa or Rice Use your choice of grain as the base.
- 2 tablespoons Chili Crisp Look for a high-quality brand.
- 1 pieces Avocado, diced into cubes Choose ripe avocados for creaminess.
- 1 pieces Mango, peeled and diced Fresh mango adds sweetness.
- ½ cup Cherry Tomatoes, halved Adds freshness and color.
- ¼ cup Cilantro, fresh and chopped For garnish and flavor.
- 1 pieces Lime, zested and juiced For brightness.
- Salt and Pepper To taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with salt and pepper and place them on a baking tray lined with parchment paper.
- Bake for 12-15 minutes, or until cooked through and flaky.
Salsa Preparation
- While the salmon is baking, combine diced avocado, mango, cherry tomatoes, cilantro, lime juice, and lime zest in a bowl.
- Gently mix together and set aside.
Assembling the Bowl
- Once the salmon is cooked, assemble your bowls by adding cooked quinoa or rice at the base.
- Top with flaked salmon, and spoon the avocado mango salsa generously over the top.
Finishing Touch
- Drizzle chili crisp over everything for added heat and crunch.
- Garnish with additional cilantro or lime wedges if desired, and serve.
Notes
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat salmon on medium power to avoid drying it out. Consider serving with a side of steamed broccoli or a light green salad.