Enjoy café-style salad vibes with this versatile mango salmon salad. It’s full of delicious and nutritious ingredients!
Salad greens, slaw, sprouts and juicy mango are combined with brown rice and oven-roasted salmon. Add a generous drizzle of homemade mango dressing and toss to combine.
Crispy noodles, sesame seeds and soy-toasted sunflower seeds add just the right amount of crunch and flavour.
For a budget (and super easy) option, you can easily replace the salmon fillets with a can of salmon.
Don’t write this off if you’re not a fan of salmon either! Shredded cooked chicken works just as well.
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This versatile mango salmon salad is full of delicious and nutritious ingredients, with a delightful crunch from the crispy noodles and soy-toasted seeds. Chicken works just as well as salmon, if you prefer!
Preheat oven to 190ºC (375ºF) fan bake.
Measure out 1/2 cup (130g/4.6oz) mango slices and place in a blender. Add remaining dressing ingredients and blitz until smooth. Season with salt and pepper to taste.
Place a large piece of foil on an oven tray. Place salmon fillets on top. Drizzle with oil and season well with salt and pepper. Wrap up in the foil to enclose. Bake for 12-15 minutes, or until cooked to your liking.
Meanwhile, place sesame seeds in a small frying pan on medium-high. Cook, stirring frequently, until toasted. Remove into a small bowl. Place sunflower seeds in pan and cook, stirring frequently, until toasted. Stir in soy sauce, then remove from heat and transfer to a plate to cool.
Microwave rice according to instructions on packet. Slice capsicum into thin strips. Roughly chop coriander and roughly dice remaining mango.
Combine slaw, lettuce, sprouts, rice, capsicum, coriander and mango in a large bowl. Flake cooked salmon and add to bowl. Drizzle with some of the dressing and toss to combine. Add noodles and sunflower seeds and toss again. Season to taste with salt and pepper. Add more dressing as needed.
Divide salad between individual serving plates or bowls and sprinkle with sesame seeds.
WINE MATCH: A dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce. Swap crispy noodles for 1/2 cup (75g) roasted, salted cashews.
INGREDIENT SWAPS / NOTES: If you can’t find canned mango slices, tinned peaches would be an acceptable substitute. Otherwise you could use canned mango puree and skip adding the mango pieces to the salad. You can use 200g/7oz hot smoked salmon instead of cooking the salmon yourself. For a budget option, use 200g/7oz tinned salmon. Not a fan of salmon? This meal works just as well with shredded cooked chicken. Either buy pre-cooked chicken or cook 2 large chicken breasts in the same way as the salmon - increase cooking time to 25 minutes, or until cooked through, then shred with two forks.
STORING AND REHEATING: The individual components of this meal are best stored separately and assembled just before serving. In particular, the noodles and seeds should be added at the last minute, otherwise they will lose their crunch.