Serves 3-5
DF, Pescatarian 

With mango season in full swing and the new year inspiring fresh and vibrant meals, this gut-loving dish is truly a winner! Not only is it super easy to make, but it has six different fruits and vegetables, so we are well and truly eating the rainbow!
If you’re anything like me, fruit in savoury meals might sound a little strange, but this dish has completely won me over! The juicy mango, crispy-yet-tender salmon, creamy avo, and a zingy lemon dressing, paired with crunchy fresh veggies, come together in the perfect mix of flavours and textures. This recipe is quick, nutritious and bursting with flavour. Trust me, savoury and sweet never tasted so good!

What You’ll Love About This Recipe:

• Simple Ingredients: You probably have most of these items in your pantry or fridge already!
• Customisable: Swap the salmon for tofu or chickpeas to make it vegetarian. Swap spinach for any other leafy greens, depending on your preference. Swap white rice for brown for higher fibre.
• Meal-Prep Friendly: Make a big batch and enjoy it cold the next day!

Ingredients:

• 2 ripe mangos, diced
• 2 salmon fillets (approx. 150g each)
• 1 lemon, juiced
• 1 avocado, diced
• 1-3 TBSP pickled onion
• 1 punnet of cherry tomatoes, halved
• 2 cucumbers, diced
• 1 cup cooked white rice 
• 1 tsp honey
• 1 cup of spinach
• 2 TBSP olive oil 
• 2 garlic cloves, minced
• 1 tsp soy sauce
• 1/4 tsp paprika
• 1/4 tsp chilli flakes (adjust to taste)
• Salt and pepper, to taste
• 1 tbsp olive oil (for salad dressing)

Directions:

1. Marinate the Salmon and Preheat the Oven:
   In a container, combine 1 tsp maple syrup or honey, 1 tsp olive oil, minced garlic, soy sauce, paprika, a squeeze of lemon and lime juice, and chilli flakes. Cut the salmon into bite-sized cubes, coat in the marinade, and refrigerate for at least 20 minutes or overnight for deeper flavor. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. Cook the Rice:
   Cook 1 cup of white rice according to package instructions. Let it cool slightly before adding it to the salad bowl. If using pre-cooked rice cups, heat them as directed.
3. Prepare the Salad Base:
   Wash your fresh produce. Dice the mango, avocado, cucumber. Halve the cherry tomatoes. Combine everything as well as the pickled onions. in a large salad bowl with the rice.
4. Cook the Salmon:
   Place the marinated salmon pieces on the tray and bake for 10-12 minutes, or until golden and cooked through. Alternatively, pan-fry the salmon in a non-stick skillet over medium heat for 3-4 minutes per side.
5. Make the Dressing:
   In a small bowl, whisk together 1 tbsp olive oil, the juice of half a lemon, a pinch of chilli flakes, salt, and pepper. Drizzle over the salad.
6. Assemble the Salad:
   Once the salmon is cooked, let it cool slightly. Add it to the salad bowl along with the chopped coriander. Toss gently to combine.
7. Serve and Enjoy:
   Serve immediately as a refreshing, protein-packed summer meal.

Let us know if you give this a go—I’d love to see your creations! Tag us at @premiumpilatesandfitness & @futureyounutrition to share your masterpiece.
‍
Looking for some more summer favourites? Try this refreshing Golden Salmon and Chickpea Nourish Bowl, or the crunchy, flavourful Smacked Cucumber Salad with Whipped Tofu!

‍
Happy New Year,
Faith Wallace x Premium Pilates and Fitness