Blackened Salmon Bowls with Coconut Rice
These salmon bowls combine not-too-spicy blackened salmon with sweet mango, creamy avocado, fluffy coconut rice, and a fresh cilantro-lime sauce.
Servings: 4 serving
Ingredients
For the Blackened Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon a dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the Bowls:
- 4 salmon fillets, about 5–6 oz each, skin-on
- 1 tablespoon extra-virgin olive oil
- 4 cups cooked coconut rice, may also use plain white or brown rice, quinoa, or cauliflower rice
- 1 mango, diced
- 1 avocado, diced
- 1 cup shredded purple cabbage
For the Cilantro Lime Sauce:
- 1/2 cup cilantro
- 2 tablespoons lime juice, about 1 lime
- 3 tablespoons olive oil
Instructions
- Make the coconut rice, if using.
- Whisk together the ingredients for the blackened seasoning, then season each salmon filet with 1 tablespoon of it.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Once hot, place the salmon in the pan and sear for 4-5 minutes, until browned and crisp, then flip and sear an additional 3-4 minutes, until browned, and remove from the pan.
- Blend all ingredients for the cilantro lime sauce until smooth. If the sauce is too thick, add 1-2 tablespoons of water to thin it out as needed.
- To make the bowls - place the coconut rice in a bowl, then top with the salmon, mango, avocado, and purple cabbage. Drizzle the cilantro lime sauce over top and serve!
Notes
If you don't want to make your own blackened seasoning, feel free to use store-bought instead!
Nutrition
Calories: 624kcal | Carbohydrates: 64.6g | Protein: 33.9g | Fat: 25.3g | Saturated Fat: 3.8g | Cholesterol: 77.9mg | Sodium: 72.5mg | Fiber: 3.5g | Sugar: 6.7g