Description
Impress your guests with these vibrant, easy-to-assemble blackened salmon rice bowls featuring a spicy Cajun crust, sweet mango salsa, and creamy avocado. Perfect for dinner parties or meal prep.
Ingredients
Scale
- 2 cups uncooked jasmine rice
- 2 1/4 cups water
- 1.5 lbs wild-caught salmon fillets
- 1 tbsp olive oil (for brushing salmon)
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 2 large ripe avocados
- 1 large ripe mango, diced
- 1/4 cup finely chopped red onion (optional)
- 1/4 cup chopped fresh cilantro
- 2 limes (juice and zest)
- 4 scallions, chopped
- 1 tbsp high-smoke-point oil (for cooking)
- 1 tsp honey
- 1 tbsp olive oil (for dressing)
Instructions
- Rinse 2 cups of jasmine rice under cold water until clear. Combine with 2 1/4 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
- Dice the mango into small cubes. In a bowl, combine mango, red onion (if using), cilantro, juice of 1 lime, and a pinch of salt. Mix gently and set aside.
- Pat salmon fillets dry. Mix paprika, cayenne, garlic powder, onion powder, thyme, and salt in a small bowl. Brush salmon with olive oil and generously sprinkle spice mix on both sides, pressing to adhere.
- Heat cast iron skillet over medium-high heat with 1 tbsp oil until shimmering and just starting to smoke. Place salmon in pan and sear undisturbed for 3-4 minutes until a dark crust forms. Flip and cook for another 2-3 minutes. Remove from heat and let rest for 2 minutes.
- Assemble bowls by spooning warm rice into the bottom. Flake rested salmon over rice. Top with mango salsa, sliced avocado, and drizzle with dressing made from lime juice, honey, and olive oil. Garnish with scallions and cilantro.
Notes
Ensure the pan is hot before adding oil to prevent steaming. Do not overcrowd the pan; cook in batches if necessary. Let the salmon rest after cooking to retain juices. The salsa improves if made ahead. Store components separately in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 6
- Protein: 35
Keywords: blackened salmon, rice bowls, dinner party, meal prep, healthy dinner, cajun salmon, mango salsa, avocado bowl