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4.5 from 2 votes
Mango Caribbean Salmon Bowl
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
Servings: 4 servings
Calories per serving: 385 kcal
  • 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
  1. 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.

  2. Pre-heat oven to 425 degrees.  Line a baking sheet with aluminum foil.

  3. 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.

  4. Add mango sauce ingredients to a food processor and blend until smooth.  Set aside.

  5. 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 Facts
Mango Caribbean Salmon Bowl
Amount Per Serving
Calories 385 Calories from Fat 90
% Daily Value*
Fat 10g15%
Cholesterol 52mg17%
Sodium 237mg10%
Potassium 842mg24%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 9g10%
Protein 30g60%
* Percent Daily Values are based on a 2000 calorie diet.