Mango Caribbean Salmon Bowl

Name: Mango Caribbean Salmon Bowl
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Ingredients: 1.2 lb raw sustainable Atlantic salmon, skin on; 2 cups red cabbage, shredded; 1 cup low sodium black beans, rinsed and drained; 3/4 cup pickled red onion (recipe below); 2/3 cup Lundberg Organic Brown Jasmine Rice; 1/4 cup cilantro, chopped; 1/2 tsp Chef Paul Prudhomme's Seafood Magic Seasoning Blend; 1 cup light coconut milk; 1/3 cup water; Optional: avocado slices; 3/4 cup mango, chopped; 2 tbsp light coconut milk; 1 tbsp lime juice; 1/8 tsp salt

User Reviews

4.3

21 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
37 mins
Servings
4 servings
Calories
385 kcal
Course
Main Course
Cuisine
American, International, gluten-free

Mango Caribbean Salmon Bowl

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

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

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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 Information

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Calories 385kcal (19%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 10g (15%) Cholesterol 52mg (17%) Sodium 237mg (10%) Potassium 842mg (24%) Fiber 8g (32%) Sugar 9g (18%)