Wild Rice Salmon Bowls
Salmon rice bowls are one of my go-to simple dinners. They’re the perfect way to add a variety of nutrients to your weeknight meals. These wild rice salmon bowls are bursting with flavor, with hearty wild rice, a medley of vegetables, and a creamy cilantro mango sauce to tie all of the flavors together.
You can add a variety of toppings to these bowls, like avocado, black beans or crunchy nuts. It’s the ideal recipe to prep ahead of the week and throw together come lunch time.
Cilantro Mango Sauce
I always love to top my bowls with a flavor-packed sauce. This cilantro mango sauce is made with the freshest ingredients, like mango, cilantro, olive oil and honey. It adds a refreshing burst of flavor to these warm salmon bowls, and can be paired with so many different protein options.
Ingredients you’ll need
This recipe is broken up into a few different parts, including the salmon bites, veggie medley, cilantro mango sauce, and wild rice. Here’s what you’ll need for each component:
For the salmon bites
- 1.5 lbs salmon fillet, skinless and cut into cubes
- Olive oil
- Salt & pepper
For the veggie medley
- Zucchini
- Eggplant
- Bell peppers
- Olive oil
- Spices: salt, pepper, paprika, garlic powder
For the cilantro mango sauce
- Mango
- Cilantro
- Olive oil
- Honey
- Lime juice
- Salt, pepper and chili flakes
Everything gets served over my favorite wild rice blend for some hearty carbs.
- Prepare the wild rice blend as instructed on the package. Season lightly with salt, fluff with a fork and set aside
- Start by chopping your veggies and sauteeing or grilling them with the olive oil and spices for 20-30 minutes
- Remove them from the pan and sear the salmon bites in the same pan with a little olive oil, salt & pepper
- While that cooks, blend the cilantro mango sauce in a blender or food processor until smooth
- Assemble your bowls with the rice, salmon cubes, veggies and mango cilantro sauce
Meal prep ahead of time
One of the reasons I love recipes like these is because they can be prepared ahead of time as an easy weekday meal prep. Simply prepare all of the components of the dish and store in individual containers.
When ready to serve, assemble them and serve with the creamy sauce. You can even enjoy leftover salmon and veggies in a taco shell with a fresh slaw on the side.
Its a winning recipe that the whole family will love!
Craving more dinner bowls? Try some of these reader favorites-
Tofu Egg Roll in a Bowl
Shawarma Chicken Bowls
Mediterranean Salmon Bowls
Salmon Bowls with Cilantro Mango Sauce
Ingredients
- 1.5 cups wild rice blend
- 2 ¼ cups water
- 1 tbsp olive oil
- Pinch of salt
Veggie Medley
- 1 zucchini chopped
- 1 small eggplant chopped
- 2 bell peppers chopped
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Salmon Cubes
- 1.5 lbs salmon skin removed and cubed
- 2 tbsp olive oil
- Salt & pepper
Mango Cilantro Lime Sauce
- 1 mango sliced
- ½ cup cilantro
- ½ cup olive oil
- Juice from 1 lime
- 1 clove of garlic
- ½ tsp salt
- 1 tbsp honey
- ¼ tsp red pepper flakes
Directions
- Chop the veggies into 1” cubes and add them to a bowl with the olive oil and spices. Toss together to coat evenly
- Heat a large skillet or grill pan on medium heat. Add in the veggies and cook for about 20 minutes, tossing every couple of minutes until the veggies have browned
- While the vegetables cook, heat a small pot on medium heat with 1 tbsp of olive oil. Add in the rice with the salt and water, cover the pot and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 18 minutes, until all of the water is absorbed. Once the rice is ready, fluff with a fork.
- Add the salmon cubes to a bowl and season with salt, pepper and 2 tbsp of olive oil.
- Once the veggies are cooked, transfer them to a dish and add the salmon cubes into the pan. Cook the salmon on medium/high heat for about 8-10 minutes, flipping every couple of minutes until all sides have browned.
- Prepare the mango sauce by adding all of the mango cilantro sauce ingredients to a blender or food processor. Blend together until smooth. Taste and adjust salt as needed
- Assemble your bowls with the rice, salmon cubes and vegetables and top with your mango cilantro sauce
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