Ingredients
▢ 1.5 lb salmon
Marinade:
▢ 1/4 C low sodium soy sauce
▢ 2 tsp avocado oil (or neutral oil of your choice)
▢ 1 Tbsp. Dijon mustard
▢ 2 tsp NPA honey
▢ 2 cloves garlic, minced
▢ 1/4 tsp black pepper
▢ 1/4 tsp cayenne pepper
Salsa:
▢ 1 mango, diced (about 1/2 C)
▢ 1/2 small red onion, finely chopped (about 1/4 C)
▢ 1 small jalapeño, very finely chopped (about 1 Tbsp.)
▢ 1 medium tomatoes, finely chopped (about 1/4C)
▢ 1/4 C cilantro, chopped
▢ 1 lime juiced (about 1 Tbsp.)
▢ Salt to taste
Instructions
1. Combine all marinade ingredients. Set aside.
2. Combine all salsa ingredients. Set aside.
3. Cut 1.5 lb salmon into bite size pieces.
4. Place salmon pieces in a bowl with the marinade, toss to combine. Allow salmon to marinate for 15 minutes, or up to two hours (if longer than 15 minutes, place in the refrigerator while marinating).
5. Salmon pieces can be cooked in a pan with a bit of olive oil, or in an air fryer at 380* for 6-8 minutes. Do not crowd salmon pieces in the air fryer. Cook in two batches, if necessary.
6. Serve salmon and mango salsa over rice, top with avocado slices, if desired.