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4.29 from 7 votes

Mango Caribbean Salmon Bowl

Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1.2 lb raw sustainable Atlantic salmon, skin on (1 lb flesh)
  • 2 cups red cabbage, shredded (145 grams)
  • 1 cup low sodium black beans, rinsed and drained (260 grams)
  • 3/4 cup pickled red onion (recipe below) (90 grams)
  • 2/3 cup Lundberg Organic Brown Jasmine Rice (120 grams)
  • 1/4 cup cilantro, chopped
  • 1/2 tsp Chef Paul Prudhomme's Seafood Magic Seasoning Blend
  • 1 cup light coconut milk (8 oz)
  • 1/3 cup water (2.67 oz)
  • Optional: avocado slices

Mango Sauce

  • 3/4 cup mango, chopped (120 grams)
  • 2 tbsp light coconut milk (1 oz)
  • 1 tbsp lime juice (1/2 oz)
  • 1/8 tsp salt

Instructions

  • Bring rice, 1 cup coconut milk, and 1/3 cup water to a boil over medium-high heat.  Reduce heat to a simmer and cook for time listed on package directions (~40 minutes).  Remove from heat and stir once the cooking time has ended and the coconut milk/water have been absorbed by the rice.  Set aside.
  • Pre-heat oven to 425 degrees.  Line a baking sheet with aluminum foil.
  • Slice salmon into 4 equal portions.  Arrange on baking sheet and season with seafood seasoning.  Bake at 425 degrees for 12 minutes or until it flakes easily with a fork.  If baked with the skin on, gently remove the salmon flesh from the skin with a fork.  Set aside.
  • Add mango sauce ingredients to a food processor and blend until smooth.  Set aside.
  • Assemble bowls starting with rice, beans, and cabbage.  Add a layer of pickled red onions, then add salmon, mango sauce, and cilantro on top.  Add avocado, if desired.

Nutrition

Calories: 385kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Cholesterol: 52mg | Sodium: 237mg | Potassium: 842mg | Fiber: 8g | Sugar: 9g