DistributorsMain dishes · CRESPO KITCHEN
Salmon Mango Curry Quinoa Bowl
Coconut-curry quinoa with seared salmon and fresh vegetables.
35 min approx.Fresh mango
© 2026 National Mango BoardIngredients
- 1 cup light coconut milk
- 1 cup low-sodium chicken stock
- 1 tablespoon curry powder
- 1 teaspoon honey
- 1 cup quinoa, rinsed
- 2 cups baby spinach
- 2 (6-ounce) skin-on salmon fillets
- 1/2 teaspoon kosher salt
- 1 tablespoon grapeseed or canola oil
- 1 large mango (about 1 cup), diced
- 1 cup red cabbage, shredded
- 1/2 cup cucumber, peeled and diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon fresh basil, chopped
- 2 lime wedges (optional)
Method
- Bring coconut milk, stock, curry and honey to a boil. Add quinoa, cover and simmer for 15–20 minutes. Stir in spinach and rest covered for 5 minutes.
- Season salmon with salt. Heat oil over medium-high heat and cook skin-side down for about 4 minutes. Turn and continue to a 145°F center, about 3 minutes more.
- Divide quinoa between two plates and add salmon, mango, cabbage, cucumber, cilantro and basil. Serve with optional lime.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: National Mango Board