Main Course AmericanSalmonFishRiceAvocadoCurryCilantro

Salmon Bowl with Avocado Mango Salsa

Name: Salmon Bowl with Avocado Mango Salsa
Cuisine: American
Ingredients: Salsa: 1 large mango, diced; Salsa: 1 jalapeño pepper, seeded and sliced; Salsa: 0.5 cup fresh cilantro and/or cilantro, chopped; Salsa: 3 tablespoons mixed sesame and/or sunflower seeds; Salsa: 0.25 cup lime juice; Salsa: 1 avocado, cubed; Salmon: 3.5 pounds salmon cut into 2-3 pieces; Salmon: 2 tablespoons extra virgin olive oil; Salmon: 0.25 cup Thai red curry paste; Salmon: 1 tablespoon brown sugar; Salmon: 1 tablespoon spicy curry powder; Salmon: 1 tablespoon fish sauce, tamari sauce, or soy sauce; Salmon: 6 tablespoons salted butter; Salmon: 2 cloves garlic, chopped; Salmon: chili flakes; Salmon: 7 cups cooked rice

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Contains:DairyFishGlutenSesameSoy

High FODMAPTriggers: Garlic, Mango or watermelon, Avocado

Fructans · Excess fructose · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Recipe Credit: https://www.halfbakedharvest.com/chili-crisp-salmon-bowl/

Directions

1
To make the salsa. Gently toss all ingredients in a bowl. Season with salt.
2
Preheat the oven to 450° F. Place the salmon on a baking sheet.
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!).
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.
5
Break the salmon over the bowls of rice. Pour the chili butter over the salmon. Top with the mango salad. Enjoy!

Diets

Fits as written

Pescatarian
Gluten-free
Egg-free
Nut-free
Halal-friendly
High-protein
Low-sodium

Works with easy swaps

Dairy-free (1)

salted butter → plant-based butter

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.