Chili Crisp Salmon Avocado Mango (Print)
Spicy baked salmon served over rice with creamy avocado mango salsa and a touch of sesame crunch.
# Ingredients:
→ Salmon
01 -
2 salmon fillets (170 g each)
02 -
2 tablespoons chili crisp
03 -
1 tablespoon olive oil
04 -
1 tablespoon soy sauce
05 -
1 teaspoon garlic powder
06 -
1 teaspoon ginger powder
07 -
0.5 teaspoon black pepper
08 -
0.5 teaspoon sea salt
→ Avocado Mango Salsa
09 -
1 ripe avocado
10 -
1 medium mango
11 -
0.5 cup red onion, finely diced
12 -
1 tablespoon lime juice
13 -
1 tablespoon fresh cilantro, chopped
→ To Serve
14 -
2 cups cooked rice
15 -
1 tablespoon sesame seeds
# Steps:
01 -
Preheat oven to 200°C. Place a baking sheet lined with parchment paper in the oven to heat.
02 -
Pat salmon fillets dry with paper towels. Rub both sides of each fillet with olive oil.
03 -
Season both sides of the fillets with garlic powder, ginger powder, black pepper, and sea salt.
04 -
Brush one tablespoon chili crisp over the top of each fillet.
05 -
Once preheated, carefully remove the hot baking sheet. Place salmon fillets skin side down on the sheet. Bake for 12–15 minutes, or until the flesh is just cooked through and flakes with a fork.
06 -
While salmon bakes, peel and cube avocado and mango. Dice red onion finely. In a medium bowl, combine avocado, mango, and onion.
07 -
Add lime juice and chopped cilantro. Gently stir to mix the ingredients evenly.
08 -
Remove salmon from oven and let rest for 3–5 minutes.
09 -
Spoon cooked rice into two serving bowls. Top each with a salmon fillet.
10 -
Spoon avocado mango salsa generously over each salmon fillet. Sprinkle sesame seeds on top.
11 -
Serve the assembled bowls immediately.
# Additional Notes:
01 -
Ensure salmon fillets are fully dry before seasoning for optimal crispiness.
02 -
Reduce chili crisp for a milder heat level.
03 -
Lightly toast sesame seeds in a dry pan for enhanced flavor.
04 -
Jasmine or brown rice can be used for different textures.
05 -
This dish can be adapted with tuna or chicken fillets.