Spicy Salmon & Mango Salsa Bowls with Cilantro Lime Rice

Spicy Salmon & Mango Salsa Bowls with Cilantro Lime Rice

Yields: 4 servings Prep Time: 20 minutes Cook Time: 15 minutes

Ingredients:

• For the salmon:

  • 1.5 lbs salmon fillet, skin on or off
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste

• For the mango salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • Salt to taste

• For the cilantro lime rice:

  • 1 cup long grain rice
  • 2 cups water
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice
  • 1/4 tsp salt

Instructions:

1. Prepare the rice: Rinse rice under cold water until water runs clear. Combine rice, water, cilantro, lime juice, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.

2. Cook the salmon: Preheat oven to 400°F (200°C). Pat salmon fillet dry and season with olive oil, cumin powder, paprika, cayenne pepper (if using), salt, and black pepper. Place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through and flaky.

3. Make the mango salsa: Combine diced mango, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Gently toss to combine.

4. Assemble the bowls: Divide the cilantro lime rice among four bowls. Top with cooked salmon fillet and generous spoonful of mango salsa.