Chili Maple Lime Salmon Bowls with Forbidden Rice

Name: Chili Maple Lime Salmon Bowls with Forbidden Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 (6 oz) wild salmon filets; 1 tablespoon pure maple syrup; 1 small lime, juiced; 1 teaspoon chili powder; 3 cloves garlic, minced; 1 teaspoon virgin coconut oil; 1/2 cup uncooked black rice (also known as forbidden rice); 1/2 mango, diced; 1/2 cup cooked shelled edamame; 1/8 teaspoon salt; To garnish: Cilantro and green onion; Optional: avocado slices

User Reviews

4.8

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
2 servings
Calories
550 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Chili Maple Lime Salmon Bowls with Forbidden Rice

Stella Guerrero

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Delicious and easy chili lime salmon bowls with sweet forbidden rice, mango and edamame. You'll love the hint of maple in these healthy salmon bowls for the perfect, 30-minute weeknight dinner for two!

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Ingredients

Servings

2 (6 oz) wild salmon filets
1 tablespoon pure maple syrup
1 small lime, juiced
1 teaspoon chili powder
3 cloves garlic, minced
1 teaspoon virgin coconut oil
1/2 cup uncooked black rice (also known as forbidden rice)
1/2 mango, diced
1/2 cup cooked shelled edamame
1/8 teaspoon salt
To garnish: Cilantro and green onion
Optional: avocado slices

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Instructions

First cook the rice: Add 1 cup of water with 1/2 cup of forbidden rice to a small pot and place over high heat. Bring to a boil, the reduce heat to low, cover and cook for 25 minutes. Once rice is done stir in mango, coconut oil, edamame and salt.
While the rice cooks, preheat oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper, skinside down.
In a small bowl, whisk together maple syrup, lime juice, chili powder and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork.
Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.
If you time this correctly, this can easily be a 30 minute dinner from start to finish.

Notes

Tip for baking salmon: always err on the side of undercooking rather than overcooking salmon; for every inch of thickness, you’ll need to bake it for 15 minutes at around 400 degrees F or until the salmon is opaque and easily flakes with a fork. My salmon usually always comes out perfect at 18 minutes.
See the full post for tips, tricks & ways to customize your salmon bowls! Learn how to grill perfect salmon here.

Nutrition Information

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Serving 1salmon bowl Calories 550cal (28%) Carbohydrates 57.8g (19%) Protein 40.8g (82%) Fat 19.5g (30%) Saturated Fat 4.2g (21%) Fiber 5g (20%) Sugar 16.9g (34%)