Crispy Salmon and Avocado Bowl
2
8 minutes
Marcela created this recipe during her pregnancy and enjoyed it frequently. It features flavorful Wild Alaskan Sockeye Salmon and is a great option for quick weekday meals.
Ingredients
- 2 fillets sockeye salmon, cut into small pieces
- Coconut oil, for cooking
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 serrano chile, thinly sliced
- 1 1/2 cup fresh mango cubes
- 1 cup avocado cubes
- Arugula, for salad
Directions
In a medium saucepan at medium-high heat, add a generous amount of coconut oil.
Season salmon pieces with salt and pepper.
Add salmon to pan, and cook until pieces of salmon start to become crispy, for about 5-8 minutes depending of how crunchy you prefer the salmon.
Remove salmon from heat.
In a small bowl combine rice vinegar, soy sauce, lemon juice, olive oil, and serrano.
Season dressing with salt and pepper to taste.
Toss arugula in dressing.
Divide arugula in two bowls and top with salmon, mango, and avocado.
