Honey Mustard Salmon and Mango Salad
A bright, nourishing salad that pairs omega‑3‑rich salmon with a refreshing mix of mango, avocado, and colourful vegetables. The honey‑mustard marinade adds a naturally sweet, tangy flavour while supporting balanced energy and stable blood sugar when enjoyed in moderation. Wild rice brings slow‑release carbohydrates and fibre, while the fresh greens and herbs deliver antioxidants that help calm inflammation. It’s a vibrant, satisfying meal that supports hormone balance, mood, and overall wellbeing.
Ingredients
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 1 tsp avocado oil
- 1 tbsp lemon juice
- 2 cloves garlic (minced)
- 2 salmon fillets (cut into 4 small fillets))
- 1 mango (diced)
- 1 avocado (diced)
- 1 cup wild rice (cooked)
- 1 red bell pepper (diced)
- ¼ cup red onion (chopped)
- ¼ cup cilantro (finely chopped)
- 4 cups mixed greens
- Sea salt & black pepper (to taste)
Instructions
- Whisk together the mustard, honey, oil, lemon juice, minced garlic, salt, and pepper in a bowl. Pat the salmon fillets dry, then add them to the marinade. Toss to coat evenly, cover and marinate for at least 15 minutes in the fridge.
- While the salmon marinates, combine the mango, avocado, wild rice, bell pepper, red onion, and cilantro in a large bowl. Drizzle with lime juice and toss well. Cover and place in the fridge while you cook the salmon.
- Heat a cast iron pan or non-stick skillet over medium heat. Add the salmon and cook for 5-6 minutes on each side until cooked through, and the flesh easily flakes with a fork.
- Divide mixed greens among four plates. Top with the mango mixture and cooked salmon, and serve with additional lime juice to flavour the salad if desired.
Notes
- Salmon Benefits: Excellent protein source and omega-3 fatty
acids. Both are beneficial during perimenopause and menopause. - Better blood sugar support: reduce the amount of honey and mango used.
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