Grilled Salmon Mango Rice Bowl

Grilled Salmon Mango Rice Bowl

Description

Brighten up your dinner table with this vibrant and tropical Grilled Salmon Mango Rice Bowl! Featuring perfectly charred, flaky grilled salmon resting on a bed of fluffy white rice, paired with a refreshing, zesty mango salsa and sliced avocado, this meal strikes the ultimate balance of sweet, savory, and healthy.

Ingredients

• 2 salmon fillets

• 1 tbsp olive oil or melted butter

• 1 tsp chili powder or Cajun seasoning

• Salt and black pepper to taste

• 2 cups cooked white rice (jasmine or basmati)

• 1 ripe avocado, sliced

• Fresh lime wedges (for serving)

• Fresh cilantro, chopped (for garnish)

For the Mango Salsa:

• 1 large ripe mango, peeled and diced

• 1/2 red bell pepper, finely diced

• 1/4 cup red onion, finely diced

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt to taste

Instructions

1. Make the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, and cilantro. Squeeze fresh lime juice over the mixture, season with a pinch of salt, and gently toss. Set aside to let the flavors meld.

2. Season the Salmon: Brush the salmon fillets with olive oil (or melted butter) on both sides. Season evenly with chili powder or Cajun seasoning, salt, and black pepper.

3. Grill the Salmon: Preheat a grill pan or outdoor grill over medium-high heat. Place the salmon fillets skin-side down and grill for 4 to 5 minutes without moving them, then flip and grill for another 3 to 4 minutes, or until cooked through and nicely charred.

4. Assemble the Bowls: Divide the warm cooked white rice between serving bowls.

5. Add Toppings: Top each bed of rice with a generous scoop of the fresh mango salsa, sliced avocado on the side, and the grilled salmon fillet.

6. Garnish and Serve: Garnish with fresh chopped cilantro and serve with a wedge of fresh lime to squeeze over the top right before eating!