I have loved salmon for years and years. It’s the best easy and healthy meal, right?
I created this unique and absolutely delicious salmon recipe after getting the most gorgeous piece of Copper River King salmon from Whole Foods a few years ago. It was really amazing and I got these great fast chili lime salmon bowl And.
The price per pound was out of control, so I still choose other salmon they sell. , paired with tender edamame and juicy mango.
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How to choose salmon
If you’ve ever bought salmon, you know there are many different types. Here are some things to keep in mind when buying for recipes:
Ingredients for Chili Lime Salmon Bowl Ingredients
My favorite is the Salmon Glaze, inspired by previous vegetarian dishes. I used essentially the same dressing to glaze the salmon. It was beautifully sweet, tangy, and had lots of good flavor from the chili powder and garlic. To make these easy chili maple lime salmon bowls absolutely delicious, you need a few fresh ingredients and some delicious seasonings.
- salmon: For this recipe, I like to use small (about 6 ounces) wild salmon fillets for optimal freshness and serving size.
- Pure maple syrup: a bit Maple syrup Add just a touch of sweetness to that bright chili-lime glaze.
- Lime juice: Add the perfect amount of spiciness to your glaze from a freshly squeezed lime.
- Chili powder: ultimate seasoning Combination with lime juice.
- garlic: Who doesn’t like the garlicky flavor of seafood?
- Coconut oil: you add a little coconut oil Add coconut flavor to forbidden rice to make it even more delicious.
- Forbidden Rice: this is also called black rice You can find it at most grocery stores that carry grains and global products.
- mango: The juicy sweetness in every bite goes well with the chili-lime glaze.
- Edamame: I love the texture of the edamame with rice and salmon here and it adds even more protein!
- Coriander, green onion, avocado: Garnish and serve in these gorgeous chili lime salmon bowls.
What is forbidden rice?
forbidden rice Also known as black rice. It has a crunchy, slightly sweet, nutty flavor, and has more protein and less carbohydrates than regular white rice.i’m a big fan of having it my favorite local sushi spot here in chicago.
Black rice, please. Plus, the name forbidden rice sounds cool.
Customize Your Chili Lime Salmon Bowl
These beautiful salmon bowls can be easily customized to your liking. Here are some subs and swaps I can recommend:
- Choose your favorite grain: If you can’t find forbidden rice, feel free to use white basmati rice, jasmine rice, or quinoa or cauliflower rice.
- Choose vegetables: I think it would be delicious to add diced pineapple instead of mango, and green peas or regular peas instead of edamame.
- Try new proteins: Feel free to use any glaze/marinade to cook shrimp, chicken, or tofu!
How to make chili lime salmon bowl
- Cook the rice. Start cooking the rice in a small pot until it is fluffy. Once done, add mango, coconut oil, edamame and salt and mix.
- Prepare salmon. Place the salmon fillets skin side down on a parchment-lined baking sheet while the rice is cooking. Whisk all the glaze ingredients together and pour the glaze over the salmon. Or apply with a brush. Don’t forget to save a tablespoon when finished. Bake the salmon at 400 degrees Fahrenheit.
- Assemble the bowl. Divide the mango-rice mixture between two bowls and place the salmon on top. Enjoy your meal with green onions and cilantro as you like!
Tips for grilling salmon
Always err on the undercooked side instead of overcooking the salmon. Each inch of thickness should be baked at about 400 degrees Fahrenheit for 15 minutes or until the salmon is opaque and comes off easily with a fork.
Want grilled salmon instead?
Good idea! Get all the tips and tricks for grilling salmon in this post.The perfect summer treat!
More 30-Minute Meals You’ll Love
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If you make these healthy chili-lime salmon bowls, leave a comment below and let us know how it turned out. Or take a picture, upload it to Instagram and tag #ambitiouskitchen! xo.
Forbidden Rice with Chili Maple Lime Salmon Bowl
A delicious and easy chili-lime salmon bowl served with sweet forbidden rice, mango and edamame. Together, she’ll love the maple flavor of a healthy salmon bowl that’s perfect for a 30-minute weekday dinner.
material
-
2
(6 oz) Wild Salmon Filet -
1
tablespoon
pure maple syrup -
1
small lime juice -
1
tea spoon
Chili powder -
3
cloves
minced garlic -
1
tea spoon
virgin coconut oil -
1/2
cup
Black rice (forbidden rice) -
1/2
diced mango -
1/2
cup
Boiled peeled edamame -
1/8
tea spoon
salt - Garnish: coriander and green onion
- Optional: sliced avocado
procedure
-
Cook the rice first: Place 1 cup of water and 1/2 cup of forbidden rice in a small saucepan over high heat. Bring to a boil, then reduce heat, cover and simmer for 25 minutes. Once the rice is ready, stir in the mango, coconut oil, edamame and salt.
-
Preheat oven to 400 degrees Fahrenheit while rice is cooking. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon fillets, skin side down, 2 inches apart on parchment paper.
-
Combine maple syrup, lime juice, chili powder and garlic in a small bowl. Pour glaze over salmon or brush liberally. When the salmon is done, set aside 1 tablespoon for the glaze. Bake for 15 to 20 minutes or until salmon is done and flaky with a fork.
-
Divide the mango-rice mixture between two bowls and place the salmon on top. Garnish with green onions and coriander if desired.
-
With the right timing, it can easily be a 30-minute dinner from start to finish.
recipe notebook
Tips for grilling salmon: Salmon should not be overcooked and not overcooked. Each inch of thickness should be baked at about 400 degrees Fahrenheit for 15 minutes or until the salmon is opaque and can be easily peeled off with a fork. My salmon usually comes out perfectly in 18 minutes.
Check out the full post for tips, tricks, and ways to customize your salmon bowl. Learn how to grill the perfect salmon here.
nutrition
Serving: 2 servings
Serving size: 1 salmon bowl
calorie: 550kcal
obesity: 19.5g
saturated fat: 4.2g
carbohydrates: 57.8g
fiber: 5g
sugar: 16.9g
protein: 40.8g
This post was originally published on July 6, 2017 and republished on May 9, 2023.
