Salmon Rice Bowls with Mango Salsa
Blackened Salmon Rice Bowls with Mango Salsa are packed with perfectly spiced salmon, flaky and smoky, piled over fluffy rice and topped with a sweet-tangy mango salsa that’s bursting with garden-fresh flavor! It’s light, it’s easy, and it’s ready in under 30 minutes!
Servings: 4
Calories: 798kcal
Ingredients
- 1½ cups uncooked white rice
For the Salmon
- 1¼ pounds salmon
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- 10 grinds fresh black pepper
- 2 teaspoons brown sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
For the Mango Salsa
- 2 small mangos ripe, (about 1½ cups peeled and chopped)
- 1 Tablespoon jalapeño pepper minced, more or less, depending on desired heat level
- ¼ cup red onion chopped
- 1 Tablespoon juice of a lime
- ¼ cup fresh cilantro chopped
- ¼ teaspoon kosher salt
Toppings
- 1 ½ avocados sliced
- 1 cup feta cheese crumbled
Instructions
- Cook rice following package instructions (Add rice to a saucepan with 4 cups of water. Bring to a boil, reduce heat, cover with a lid, tilted so steam can escape. Simmer about 15 minutes. Let sit 5 minutes and fluff with a fork.)
- Preheat oven to 400℉ convection bake. Cut a brown paper bag to roughly fit under the salmon (optional, but makes it easy to serve the salmon while leaving the skin behind stuck to the paper bag, easy to clean up too!)
- Place the salmon, skin side down, on the paper bag on a sheet pan. Check for pin bones and remove with a small kitchen pliers.
- Mix all the dry seasonings in a bowl. Drizzle and rub the salmon with olive oil, then sprinkle evenly with the seasoning. Bake for 11 to 15 minutes, this can vary depending on thickness and desired doneness.
- Mix all ingredients for the mango salsa in a bowl.
- Allow the salmon to rest 5 minutes before serving. To assemble, serve bowls with rice, topped with a piece of salmon, mango salsa, sliced avocado and crumbled feta cheese.
Notes
- The Salmon Paper Bag Trick - Cut a brown paper bag to fit under the salmon while you roast it. After it bakes, the flesh easily can be pulled off and served while the skin sticks to the bag and is left behind. Easy clean up too!
- Rice - Substitute any type of rice or grain, just follow package instructions for cooking times.
- Ripen - Make sure mango and avocado are ripe by leaving them on the counter a day or two until the skin is soft when pressed. Mango could be swapped with peaches or pineapple.
Nutrition
Calories: 798kcal | Carbohydrates: 86g | Protein: 42g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 111mg | Sodium: 956mg | Potassium: 1467mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2352IU | Vitamin C: 52mg | Calcium: 266mg | Iron: 3mg