Grilled Salmon Mango Rice Bowl
Description
Brighten up your dinner table with this vibrant and tropical Grilled Salmon Mango Rice Bowl! Featuring perfectly charred, flaky grilled salmon resting on a bed of fluffy white rice, paired with a refreshing, zesty mango salsa and sliced avocado, this meal strikes the ultimate balance of sweet, savory, and healthy.
Ingredients
- 2 salmon fillets
- 1 tbsp olive oil or melted butter
- 1 tsp chili powder or Cajun seasoning
- Salt and black pepper to taste
- 2 cups cooked white rice (jasmine or basmati)
- 1 ripe avocado, sliced
- Fresh lime wedges (for serving)
- Fresh cilantro, chopped (for garnish)
For the Mango Salsa:
- 1 large ripe mango, peeled and diced
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, and cilantro. Squeeze fresh lime juice over the mixture, season with a pinch of salt, and gently toss. Set aside to let the flavors meld.
- Season the Salmon: Brush the salmon fillets with olive oil (or melted butter) on both sides. Season evenly with chili powder or Cajun seasoning, salt, and black pepper.
- Grill the Salmon: Preheat a grill pan or outdoor grill over medium-high heat. Place the salmon fillets skin-side down and grill for 4 to 5 minutes without moving them, then flip and grill for another 3 to 4 minutes, or until cooked through and nicely charred.
- Assemble the Bowls: Divide the warm cooked white rice between serving bowls.
- Add Toppings: Top each bed of rice with a generous scoop of the fresh mango salsa, sliced avocado on the side, and the grilled salmon fillet.
- Garnish and Serve: Garnish with fresh chopped cilantro and serve with a wedge of fresh lime to squeeze over the top right before eating!