This post is sponsored by The National Mango Board.
So like Father’s Day is on Sunday. Really soon! No worries though, I celebrated with my pops last weekend. Mainly because I have to work this weekend. This whole blogging, foodie life really never stops, yo. No complaints here though 🙂 Lately me and my boyfriend, (lets call him BMW because those are his initials and the car he drives, so makes sense) have been attempting to cook more on the weekends. I have big, fat habit of eating out a ton on the weekends, but living in Austin where there is literally a new restaurant opening every other day, can you blame me? Anyways, cooking on the weekends is all part of my goals to make more healthy choices. Enter: Curry Salmon. I found this recipe while deep in the Pinterest files. I love curry, I really like salmon but never really thought about putting the two together. The recipe turned out to be delicious, so I decided to repurpose that flavor profile for a little Father’s Day meal.
My dad loooooves spicy food. So I decided to pump this up with some serranos. And then cool it down with some mango. Trust me, spicy and sweet are like total besties in the food world. They yin and yang so smooth you won’t even know what hit your tastebuds.
1 small serrano pepper
1/4 cup chopped red onion
1 teaspoon curry powder
1/4 cup avocado oil (or olive oil)
Pinch salt to taste
Cilantro leaves to garnish
Serves two, you and pops!
1) Bake salmon in foil at 400 degrees for 15 minutes or until cooked through
2) Dice onion, serrano and mango while salmon is cooking. Stir avocado oil, curry powder and salt together.
3) Once salmon is done baking, pour curry oil over filet. Top with mango, onion, serrano, cilantro and squeeze of lime.
4) Enjoy immediately!