Recipe: Spicy Salmon with Mango, Avocado & Coriander Salsa

Spicy salmon with mango, avocado & coriander salsa

Spicy salmon with mango, avocado & coriander salsa


2 salmon fillets

1 ripe Hass avocado

1 ripe Alphonso mango

bunch of french coriander

1 red chilli pepper (approx. 4″ size)

extra virgin olive oil

1 lime

1 tbsp honey

sea salt & black pepper

cayenne pepper/chilli powder

sweet paprika

ground coriander

cooked brown rice to serve (approx. 1/3 cup uncooked rice per person for a medium-sized portion)


  • Season each salmon fillet with cayenne, paprika & ground coriander (I don’t use exact measurements here, just sprinkle on to coat and rub to combine and ensure whole fillet is covered), then set aside while you prepare the salsa
  • Dice the mango and avocado, then toss immediately in about 1 tbsp olive oil, 1 tbsp honey and the juice of half a lime, to prevent from browning
  • Roughly chop the coriander and stir through the avocado and mango mix
  • Finely dice the chilli pepper (deseed if you prefer a less spicy salsa)
  • Season well with salt and pepper
  • Set salsa to one side and heat a couple of tbsp olive oil in a large skillet over a medium heat
  • Place salmon fillets skin-size down in skillet and cook for several minutes, until almost pale pink all the way through
  • Turn off the heat and turn the salmon fillets to finish on the other side
  • While the salmon finishes cooking, spoon cooked, seasoned brown rice and salsa onto each plate
  • Place salmon fillet onto rice and serve with a wedge of lime

(Serves 3)