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–+ servings

Salmon Bowls with Cilantro Mango Sauce

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Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

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

  1. Chop the veggies into 1” cubes and add them to a bowl with the olive oil and spices. Toss together to coat evenly
  2. 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
  3. 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.
  4. Add the salmon cubes to a bowl and season with salt, pepper and 2 tbsp of olive oil.
  5. 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.
  6. 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
  7. Assemble your bowls with the rice, salmon cubes and vegetables and top with your mango cilantro sauce