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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.

Notes

Scan the barcode below or search for "Peanut Butter and Fitness Mango Caribbean Salmon Bowl" on My Fitness Pal.

Nutrition

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