Cuisine/ Dinner/ fish and seafood/ Mexican and Tex-Mex Recipes/ Summer Recipes

Salmon Rice Bowls

5 sierpnia 2024 przez Aleksandra

Salmon rice bowls make a delicious and easy dinner that you won’t have enough of. This dish consists of tender baked salmon, flavorful mango avocado salsa, perfectly cooked fluffy rice, and tangy cilantro lime crema. So good and easy!

Baked salmon fillets with mango avocado salsa, cilantro lime crema, and rice in a bowl.

Ingredients

Here’s what you need to make easy baked salmon:

Labeled ingredients for baked sallmon.
  • Salmon fillets – you can also use white-flesh fish fillets such as halibut or cod. Make sure to adjust the baking time to the thickness of the fish.
  • Olive oil – or avocado oil.
  • Honey – or maple syrup.
  • Lime juice – or lemon juice.
  • Spices – I used chili powder, smoked paprika, onion and garlic powder, but you can use your favorite spice mix. If you don’t like smoked paprika, use regular sweet paprika. Chili powder is a spice mix, not pure chili pepper powder.

Here’s what you need to cook rice:

Labeled ingredients for cooking rice.

This recipe calls for regular, long-grain rice. Water-to-rice ratios will be different when using different types of rice. If you want to cook Jasmine rice, check out this post on how to cook Jasmine rice.

Here’s what you need for the mango avocado salsa:

Labeled ingredients for mango avocado salsa.
  • Mango – make sure to use ripe sweet mangos. You’ll find the best mangos in Asian supermarkets, such as the Mango Ataulfo or Alphonso variety which are so much better than the regular Tommy Atkins/Kent variety that you will find in a regular grocery store. Instead of mango, a ripe and soft pineapple would also work.
  • Avocado – should be ripe and soft.
  • Red onion – you can omit it if you don’t like it.
  • Lime juice – preferably freshly squeezed.
  • Honey – you can use maple syrup or agave syrup instead. You can omit it if you have very ripe good-quality mango varieties.
  • Cilantro – a must for me but you could try using some dried coriander instead in a pinch.
  • Chili pepper – optional, only if you like a touch of heat in your salsa. You can use chopped deseeded jalapeno or other chili pepper varieties. If you don’t have fresh chili peppers, use red pepper flakes. If you don’t want to use any chili pepper but would like to have that beautiful red pop of color, you can use chopped red bell pepper.
  • Olive oil – or other good cold-pressed oil such as avocado oil.

Here’s what you need for the cilantro lime crema:

Labeled ingredients for cilantro lime crema.
  • Sour cream – makes a creamy base for the sauce. Alternatively, use creme fraiche. You can also use thick yogurt (such as Greek yogurt) and add more lime juice but it really is best with sour cream.
  • Limes – we’re using lime juice and zest for the best flavor. Use only freshly squeezed juice for the best flavor!
  • Cilantro – adds amazing herby flavor, it’s really worth adding it although you could omit it. If you don’t have any cilantro on hand, you could try adding some dried coriander to the sauce.
  • Mayo – makes the sauce more creamy and thick but you can omit it, it’s also good without it.
  • Garlic – the best is fresh garlic but you can also add garlic powder.

How to make it step-by-step

Cook rice

A collage of three photos showing how to cook rice.

Place rice, water, and salt in a small pot.

(2/3 cup (130g) long-grain rice, 1 cup (240g) water, 1/4 teaspoon fine sea salt)

Bring to a boil, reduce the heat to very low, and cover the pot with a tight-fitting lid.

Cook for 13 minutes.

Take the pot off the heat, leave the lid on, and set aside for 10 minutes.

Fluff the rice with a fork or a spatula.

Bake salmon fillets

A collage of three photos showing how to make baked salmon.

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together olive oil, lime juice, honey, chili powder, onion powder, garlic powder, and smoked paprika.

(1/2 tablespoon olive oil, 1/2 tablespoon lime juice, 1 tablespoon honey, 1/2 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika)

Pat dry the salmon fillets with paper towels and season with salt and pepper to taste on all sides.

(1 pound (450g) salmon fillets)

Coat the fillets on all sides with the spice mix and place them skin-side down in a baking dish. If your salmon fillets have very thin ends, tuck them under the fillet.

Bake for about 15 minutes or until desired doneness.

Tips for cooking salmon fillets: The baking time may vary depending on the thickness of the fillets. The best way to check if your fish is done is to check its temperature with a thermometer. I like to use a grill thermometer, inserting the probe into the thickest part of the thinnest fillet. A thin wire goes through the oven door to the thermometer that stays on the outside. This type of thermometer measures the temperature inside of the fish for the whole cooking process. I take the fish out when the temperature reaches 140°F (60°C) and it finishes cooking while resting. The fish is safe to eat when the temperature in its thickest part reaches 145°F (63°C). If your fish fillets vary in thickness, take out thinner fillets when they’re done and continue cooking the thicker fillets. It’s really important to not overcook the fish – it will become rubbery and tough.

Make cilantro lime crema (sauce)

A collage of two photos showing how to make cilantro lime crema.

Add all the ingredients to a food processor and process until smooth. Season to taste with salt if needed.

(1/2 cup (120g) sour cream, 1/2 tablespoon mayo, 1 tablespoon lime juice, 1 small clove garlic, or 1/2 medium/large, zest of 1/2 lime, salt to taste, 1/2 bunch cilantro)

Make mango avocado salsa

Olive oil is being added to a bowl with chopped mango, avocado, chili pepper, red onion, and cilantro.

Finely chop cilantro. Finely chop the onion and rinse under cold water.

In a medium bowl, combine cilantro, onion, honey, olive oil, and lime juice.

Peel mango and avocado. Cut into cubes. Add to the bowl.

Season with red pepper flakes, salt, and pepper.

Assemble

Place rice, baked salmon, and mango avocado salsa on plates. Drizzle with the sauce.

Enjoy!

Storage

Baked salmon reheats very well, just bake it in a 325°F (160°C) oven for a couple of minutes until warm. Store in the fridge for up to 3-4 days.

Reheating rice: either pan-fry it with some butter in a non-stick pan or steam it. I don’t recommend reheating in the oven – it will dry out. Microwave is also a good option.

Cilantro lime crema – it stores really well. Store it in the fridge for up to 4-5 days and stir well before serving.

Mango avocado salsa – tastes unfortunately best fresh. Both avocado and mango darken really quickly. I recommend preparing it just before serving. If you have to store leftovers, cover the bowl with plastic foil so that the foil touches the salsa and refrigerate for up to 1-2 days.

More delicious fish recipes

Fish tacos with mango salsa on a plate.Baked pesto salmon on a white plate.Salmon stir fry with broccoli and mushrooms in a frying pan.
Fish Tacos with Mango SalsaBaked Pesto SalmonSalmon Stir Fry
An overhead photo of salmon rice bowls consisting of baked salmon, mango avocado salsa, rice, and cilantro lime crema.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Salmon Rice Bowls

Salmon rice bowls make a delicious and easy dinner that you won’t have enough of. This dish consists of tender baked salmon, mango avocado salsa, perfectly cooked fluffy rice, and cilantro lime crema. So flavorful and easy!
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Baked salmon with mango avocado salsa, rice, and cilantro lime crema on a beige plate.
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czas przygotowania 30 min
czas gotowania 15 min
całkowity czas 45 min
porcje 2 servings
kalorie 850kcal
autor Aleksandra

składniki

for the rice:

  • 2/3 cup (130g) long-grain rice
  • 1 cup (240g) water
  • 1/4 teaspoon fine sea salt

for the salmon:

  • 1 pound (450g) salmon fillets
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

for the cilantro lime crema:

  • 1/2 cup (120g) sour cream
  • 1/2 tablespoon mayo
  • 1 tablespoon lime juice
  • 1 small clove garlic or 1/2 medium/large
  • zest of 1/2 lime
  • salt to taste
  • 1/2 bunch cilantro

for the mango avocado salsa:

  • 1 large mango
  • 1 1/2 avocado
  • 1 teaspoon olive oil
  • 2 teaspoons honey
  • 1 tablespoon lime juice
  • 1/2 bunch cilantro
  • 2 tablespoons chopped red onion optional
  • 1/2 small chili or chili flakes to taste
  • salt and pepper to taste

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wykonanie

Cook rice:

  • Place rice, water, and salt in a small pot.
    2/3 cup (130g) long-grain rice, 1 cup (240g) water, 1/4 teaspoon fine sea salt
  • Bring to a boil, reduce the heat to very low, and cover the pot with a tight-fitting lid.
  • Cook for 13 minutes.
  • Take the pot off the heat, leave the lid on, and set aside for 10 minutes.
  • Fluff the rice with a fork or a spatula.

Bake salmon fillets:

  • Preheat the oven to 425°F (220°C).
  • In a small bowl, whisk together olive oil, lime juice, honey, chili powder, onion powder, garlic powder, and smoked paprika.
    1/2 tablespoon olive oil, 1/2 tablespoon lime juice, 1 tablespoon honey, 1/2 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika
  • Pat dry the salmon fillets with paper towels and season with salt and pepper to taste on all sides.
    1 pound (450g) salmon fillets
  • Coat the fillets on all sides with the spice mix and place them skin-side down in a baking dish. If your salmon fillets have very thin ends, tuck them under the fillet.
  • Bake for about 15 minutes or until desired doneness.
  • The baking time may vary depending on the thickness of the fillets. The best way to check if your fish is done is to check its temperature with a thermometer. I like to use a grill thermometer, inserting the probe into the thickest part of the thinnest fillet. A thin wire goes through the oven door to the thermometer that stays on the outside. This type of thermometer measures the temperature inside of the fish for the whole cooking process. I take the fish out when the temperature reaches 140°F (60°C) and it finishes cooking while resting. The fish is safe to eat when the temperature in its thickest part reaches 145°F (63°C). If your fish fillets vary in thickness, take out thinner fillets when they’re done and continue cooking the thicker fillets. It’s really important to not overcook the fish – it will become rubbery and tough.

Make cilantro lime crema:

  • Add all the ingredients to a food processor and process until smooth. Season to taste with salt if needed.
    1/2 cup (120g) sour cream, 1/2 tablespoon mayo, 1 tablespoon lime juice, 1 small clove garlic, zest of 1/2 lime, 1/2 bunch cilantro

Make mango avocado salsa:

  • Finely chop cilantro. Finely chop the onion and rinse under cold water.
    1/2 bunch cilantro, 2 tablespoons chopped red onion
  • In a medium bowl, combine cilantro, onion, honey, olive oil, and lime juice.
    1 teaspoon olive oil, 2 teaspoons honey, 1 tablespoon lime juice
  • Peel mango and avocado. Cut into cubes. Add to the bowl.
    1 large mango, 1 1/2 avocado
  • Season with red pepper flakes, salt, and pepper.
    1/2 small chili or chili flakes

Assemble:

  • Place rice, baked salmon, and mango avocado salsa on plates. Drizzle with the sauce.
  • Enjoy!

uwagi

Calories = 1 serving (1/2 of the recipe). This is only an estimate!
Rodzaj Main Course
Kuchnia American, mexican-inspired
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