healthy salmon bowls

Delicious and easy chili lime salmon bowls with sweet forbidden rice, mango and edamame. You&#039;ll love the hint of maple in these healthy salmon bowls for the perfect, 30-minute weeknight dinner for two!

Chili Maple Lime Salmon Bowls with Forbidden Rice

(6 oz) wild salmon filets

maple syrup

lime,

chili powder

garlic,

virgin coconut oil

black rice (also known as forbidden rice)

mango, diced

edamame

salt

To garnish: Cilantro and green onion

First cook the rice: Add 1 cup of water with 1/2 cup of forbidden rice to a small pot and place over high heat. Bring to a boil, the reduce heat to low, cover and cook for 25 minutes. Once rice is done stir in mango, coconut oil, edamame and salt.

While the rice cooks, preheat oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper, skinside down.

In a small bowl, whisk together maple syrup, lime juice, chili powder and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork.

Divide mango &amp; rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.

If you time this correctly, this can easily be a 30 minute dinner from start to finish.

The BEST Salmon Bowl recipe is quick to make, healthy, and incredibly fresh! A teriyaki salmon fillet is cooked in the air fryer (or grill/oven), set on top of a bed of rice, and topped with avocado, cucumber, mango, edamame, green onions, and cilantro.

Salmon Bowls

salmon

dry jasmine rice

edamame (, shelled)

English cucumber (, sliced)

green onions (, chopped)

mangos (,

avocados (, peeled,

cilantro

Sriracha mayo* (for topping (optional))

soy sauce

Tablespoons rice vinegar

sesame oil

+ 1 Tablespoon light brown sugar

Tablespoon honey

ginger

garlic (, minced)

red pepper flakes

Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.

Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.

Cook rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

https://content.jwplatform.com/videos/Cz4e9Vs5.mp4

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Chili Maple Lime Salmon Bowls with ...

Salmon Bowls

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