Salmon with Avo Mango Salsa Served with coriander & lime cauli rice

What you need


X2 salmon / trout fillets (the size is up to you) 

X2 Garlic gloves, minced 

x1 -2 TBSP Sally-Ann Creed extra virgin olive oil (+ to cook with) 

Sally-Ann Creed Salt & pepper to taste 

Lime zest to taste 

Juice from 1-2 limes 


Avo & Mango Salsa 

½ a large avocado – diced & peeled 

1-2 tbsp coriander 

½ red onion diced 

½ large red pepper 

½ a large mango, diced & peeled 

Juice from 1 lime 

1 TBSP Sally-Ann Creed extra virgin olive oil 

Sally-Ann Creed Salt & pepper to taste 


Coriander lime Cauli rice

X1 small head of cauliflower 

X2 TBSP grass fed butter 

X 2-3 TBSP chopped up coriander 

Juice of ½ a lime 

Zest from ½ a lime

Let's cook

  1. In a dish or a tupperware mix together the lime zest, lime juice, olive oil, garlic, salt and pepper. 
  2. Add your salmon fillets (cut to your preferred size) and allow to marinate for about 20-30 minutes. 
  3. While your salmon is marinating, prepare your mango and avo salsa, by chopping up the ingredients and adding them to a bowl. Mix well, but gently as to not turn into a mush. Set aside in the fridge. 
  4. Chop up the cauliflower and add to a pan with butter, salt & pepper. 
  5. Once cooked to your liking (we recommend not over cooking as this too can become a mush) place into a bowl and add the lime juice, zest & coriander and set aside.
  6. On a medium heated pan, add your olive oil and cook your salmon for about 2-3 minutes per side, or depending on how you prefer your salmon cooked. You can add in the leftover marinade too. 
  7. In a bowl, layer your cauli rice, then the salmon and top with the salsa 


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Products used in recipe


Black peppercorns with grinder Non-irradiated 50g

R45,00 R36,00

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Himalayan pink rock salt with grinder 120g

R87,00 R69,60

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