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–+ servings
Crispy salmon rice bowls with mango salsa on a blue tile background.
Kate Ramos

Salmon rice bowls with mango salsa

This salmon with mango salsa recipe is a flavor-packed, all- in-one meal!
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: fish
Cuisine: Mexican-American
Calories: 68
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Mango Salsa
For Serving

Equipment

Method
 

  1. Start the rice: Make the rice first and keep warm in the rice cooker while you prepare the rest of the recipe.
  2. Make the salsa: Combine the 1 diced mango, the minced jalapeño, the minced 1/4 red onion, the 1/4 cup chopped cilantro, the 1/4 cup fresh lime juice, and 1/2 teaspoon salt in a medium bowl. Stir to combine.
  3. Season salmon: Combine the 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Drizzle the salmon all over with 1 tablespoon of the olive oil the sprinkle the spice mix over the top of the salmon. Rub it in well.
  4. Cook the veggies: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the 2 sliced peppers and 1/2 pound trimmed green beans and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring ocassionally, until crisp tender and lightly charred in spot, about 5 minutes. Remove to a plate. If skillet is really charred on the bottom, remove from stove and wash it out before cooking the salmon.
  5. Cook the salmon: Heat the last tablespoon of olive oil in the skillet over medium-high heat and add the salmon fillets, skin-side up. Cook, undisturbed until golden brown and the flesh has become opaque about halfway up the side of the salmon, about 2 minutes. Flip and crisp the skin on the other side, another 2 minutes. The fish doesn't have to be completely cooked, it will continue cooking in the garlic butter sauce. Remove to a plate, peel off the skin and discard if you'd like.
  6. Make garlic sauce: Return the skillet to medium heat and add the 3 tablespoons butter and 2 cloves of sliced garlic. Let cook until butter has melted and garlic is fragrant. Add 1/4 cup lemon juice, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and bring to a simmer, then reduce heat to low. Slide salmon fillets back in the sauce and cook until the salmon is done to your likeness. I like mine cooked to about 125°F, about 1-2 minutes more.
  7. Serve: Stir lime zest and chopped cilantro into the rice. Spoon the rice into bowls and place a salmon fillet in each bowl. Add the veggies to each bowl and spoon the butter sauce over the salmon. Top each bowl with mango salsa and serve.

Nutrition

Serving: 1gCalories: 68kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gTrans Fat: 1gSodium: 176mgFiber: 1gSugar: 6g

Video

Notes

  1. Salmon: I like skin-on salmon fillets but skinless will work too. Look for fillets that are around the same size for even cooking. Rinse and pat dry before beginning the recipe.
  2. Turn the vent on: Charring the vegetables will get smoky. If you have an oven vent, make sure you turn it on before you begin cooking or at least open a window.
  3. Make-ahead/storage: The mango salsa can be made up to 3 days in advance. Any leftover salmon, rice, and vegetables can be stored in airtight containers in the refrigerator for up to 4 days.
  4. Internal cooked temperature for salmon:
    Medium rare – pull out at 50°C/122°F which will rise to 53°C/127.4°F after resting which is medium rare. This is the optimum point of juiciness and level of doneness chefs/restaurants will cook to by default.
    Medium – pull at 60°C/140°F, will rise to 63°C/145.4°F after resting. A little more done and slightly less juicy.

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