Blackened Salmon Bowls with Mango Salsa
These Blackened Salmon Bowls with Mango salsa are fresh, full of protein and fibre, and perfect for spring!
Servings: 2 servings
Ingredients
- 1/2 cup rice, dry
- 1 small mango (I used ataulfo, but you could also use a cup of frozen mango)
- 1/2 green pepper, finely diced
- 1/3 red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup cilantro, finely chopped
- 1 lime, juiced
- salt and pepper to taste
- 1 ripe avocado
- 1/2 lemon, juiced
- 250 g salmon
- 1/2 tsp each paprika, cayenne, garlic powder, thyme, basil
- 2 tbsp butter
- 1/2 cup black beans
- 1 cup of greens of your choice
Instructions
- Cook rice according to package instructions (as a general rule, boil 2 cups of water for every 1 cup of rice).
- To make the mango salsa, peel and finely chop mango. Place in a small bowl.
- Add 1/2 a green pepper, 1/2 a red onion and 1/3 cup cucumber, finely diced. Add 2 tbsp chopped cilantro, salt and pepper to taste and juice of one lime. Set aside.
- In another bowl, mash 1 ripe avocado.
- Add remaining 2 tablespoons of cilantro, and salt and pepper to taste, and juice of 1/2 lemon. Set aside.
- In a small bowl, combine 1/2 tsp each of paprika, cayenne, granulated garlic, thyme, basil and black pepper.
- Melt 1 tbsp of butter and brush on top of salmon.
- With a clean hand, rub salmon with spice mix so that the top is completely covered.
- Heat a non-stick pan over medium heat. Once hot, melt remaining tbsp of butter and place salmon, skin-side up.
- Cook for 3-4 minutes, before flipping (this will depend on the thickness of your salmon).
- Flip salmon over and cook for another 5-6 minutes. I sliced the salmon into smaller pieces later so if you're worried it isn't done, cut it in the middle and take a peek.
- Remove salmon from heat and let stand for 2-3 minutes.
- To assemble bowl, fill with half rice and half greens. Add mango salsa, guacamole and black beans. Top with salmon. Enjoy!