Salmon & Mango Slaw Bowl

Delight in a vibrant Salmon & Mango Slaw Bowl combining air-fried salmon with a tangy mango-cabbage slaw and coconut rice, all topped with cilantro and spicy mayo.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by washing 2 cups of rice until the water runs clear, then transfer to a pot on medium-high heat.

Step 2

Add in the water, coconut milk, olive oil, salt, and mix.

Step 3

Once the water starts to boil, cover the rice with a lid and cook for 25-28 minutes on low heat, stirring halfway through.

Step 4

Slice the salmon into cubes and transfer to a bowl.

Step 5

Add in the olive oil and onion powder.

Step 6

Then add in the garlic powder, smoked paprika, cayenne pepper and mix until all the salmon is evenly coated.

Step 7

Air-fry the salmon at 420°F for 15-17 minutes.

Step 8

If using skin-on salmon, remove the skin once the salmon is done cooking.

Step 9

To make the slaw, start by slicing the green and purple cabbage into thin strips and cut the mango into cubes.

Step 10

Transfer the cabbage and mango to a medium-large bowl.

Step 11

Remove the seeds from the jalapeño and slice it into thin cubes, then add to the bowl with the cabbage and mango.

Step 12

Add in the chopped cilantro, mayo, juice of 1 lime, salt, and mix.

Step 13

Add a few scoops of rice, mango-cabbage slaw, cooked salmon, and 1/2 sliced avocado to a bowl.

Step 14

Top with more chopped cilantro and a drizzle of spicy mayo, then enjoy!