We love sharing with you what truly goes on in #CasaMarcela and after all that’s one of the many reasons for which we love our boss lady Marcela, she is all about keeping it real. Speaking of keeping it real, Marcela created this recipe during her pregnancy with Anna Carina and I am not kidding you when I tell you she was eating this at least 4 times a week. Everyone at #CasaMarcela knew and made sure to have mangoes, salmon, avocados, and arugula in stock at all times. It really did come in handy. She did however sometimes alternate between arugula and spinach from her garden making it a great option if you find arugula to strong in flavor. Marcela loves using Wild Alaskan Sockeye Salmon as it is more flavorful and full of nutrients, but most importantly free of detectable mercury. So here you have a dish straight from the kitchen at #CasaMarcela that might become a staple in your home for those weekday meals too.
Crispy Salmon and Avocado Bowl
- Coconut oil, for cooking
- 2 sockeye salmon fillets, cut into small pieces
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1 serrano chile, thinly sliced
- 1 1/2 cup fresh mango cubes
- 1 cup avocado cubes
- Arugula, for salad
In a medium saucepan at medium-high heat, add a generous amount of coconut oil. Season salmon pieces with salt and pepper. Add salmon to pan, and cook until pieces of salmon start to become crispy, for about 5-8 minutes depending of how crunchy you prefer the salmon. Remove salmon from heat. In a small bowl combine rice vinegar, soy sauce,lemon juice, olive oil, and serrano. Season dressing with salt and pepper to taste. Toss arugula in dressing. Divide arugula in two bowls and top with salmon, mango, and avocado.