What ingredients are needed for blackened salmon mango rice salad?

You’ll need salmon fillets, rice, mango, bell pepper, onion, avocado, and blackening seasoning. Olive oil and fresh cilantro are great additions too!

How do you make blackened salmon for a salad?

Season the salmon fillets with blackening seasoning, then cook in a hot skillet with olive oil until blackened and cooked through. Flake it into pieces to add on top of your salad.

Can I use frozen mango in blackened salmon mango rice salad?

Yes, frozen mango works perfectly! Just thaw it and chop it into bite-sized pieces before mixing it into the salad.

What type of rice is best for a mango rice salad?

Jasmine or basmati rice are ideal for this salad. They add a lovely fragrance and texture that pairs well with the other ingredients.

Is blackened salmon spicy?

Blackened salmon can be spicy, depending on the seasoning used. You can adjust the heat level to your preference by using less cayenne pepper.

How long does it take to cook blackened salmon?

Cooking blackened salmon typically takes about 8-10 minutes, depending on thickness. Aim for a perfect sear while keeping it moist inside.

What can I serve with blackened salmon mango rice salad?

This salad pairs well with a crisp white wine or grilled vegetables. A simple green salad on the side also complements it nicely.

Can I make blackened salmon mango rice salad ahead of time?

Absolutely! You can prepare the salad components ahead and combine them just before serving for the best flavor and texture.

Blackened Salmon Mango Rice Salad

Name: Blackened Salmon Mango Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 fillets salmon; 1 cup rice (jasmine or basmati) (cooked according to package instructions); 1 medium ripe mango (diced); 1 medium red bell pepper (diced); 1/4 medium red onion (finely chopped); 1 medium avocado (diced); 1 tablespoon olive oil; 2 teaspoons blackening seasoning; to taste Salt and pepper; for garnish Fresh cilantro

Ingredients

Scale

2 fillets salmon
1 cup rice (jasmine or basmati) (cooked according to package instructions)
1 medium ripe mango (diced)
1 medium red bell pepper (diced)
1/4 medium red onion (finely chopped)
1 medium avocado (diced)
1 tablespoon olive oil
2 teaspoons blackening seasoning
to taste Salt and pepper
for garnish Fresh cilantro

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Instructions

Start by cooking the rice according to package instructions. Once cooked, set aside to cool slightly.
While the rice is cooking, season the salmon fillets on both sides with the blackening seasoning, salt, and pepper.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 4-5 minutes on each side until blackened and cooked through.
Remove the salmon from the skillet and let it rest for a few minutes before flaking it into bite-sized pieces.
In a large bowl, combine the cooked rice, diced mango, bell pepper, red onion, and avocado.
Add the flaked salmon on top and gently mix everything together. Adjust seasoning if needed.
Garnish with fresh cilantro before serving. Enjoy!

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 450
Fat: 18g
Carbohydrates: 45g
Protein: 27g