Slice the salmon into cubes and place them in a large bowl. In a separate bowl, mix the marinade. Pour half over the salmon and refrigerate for at least 15 minutes or overnight. Keep the remaining marinade for later.
Prep your slaw while the salmon chills. Roughly slice your mixed herbs. Leave out the coriander if you prefer, and if you cannot find Thai basil you can simply skip it.
Create cucumber ribbons or finely slice them if you do not have a peeler. Slice the green mango into matchsticks or peel it into ribbons.
Green mango is more tart than regular mango and balances the sweet sticky salmon beautifully. If you cannot find green mango, just use coriander. Place the slaw in the fridge until you are ready to serve.
If you like dressing on your slaw, mix it together now. It is sweet, tangy and punchy. A squeeze of lime works too if you are short on time. Dress the slaw just before serving.
Heat a pan over medium heat and add the salmon with its marinade. Cook until the pieces are golden. Remove the salmon and lower the heat.
Pour the reserved marinade into the pan and let it simmer for 3 to 5 minutes until slightly thickened. This will be your sticky sauce.
Choose a perfect Australian Avocado and slice it evenly. It adds a creamy texture that brings the whole bowl together.
Assemble your bowl with rice, slaw, salmon and avocado. Finish with extra sticky sauce and enjoy a simple, delicious weeknight dinner.
2 servings