Description
A quick and flavorful bowl featuring smoky blackened salmon bites paired with a fresh, creamy mango avocado salsa. Perfect for a light lunch or dinner that feels fancy but is easy to make.
Ingredients
Scale
- 1 lb wild-caught salmon fillets, skin removed, cut into bite-sized pieces
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to heat preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil or avocado oil (for searing)
- 1 cup diced ripe mango (about 150g)
- 1 medium ripe avocado, diced
- 2 tbsp finely chopped red onion
- 2 tbsp chopped fresh cilantro
- Juice of 1 lime
- 1 jalapeño, seeded and minced (optional)
- Salt and pepper, to taste
- 2 cups cooked jasmine rice or quinoa (about 400g)
- Mixed greens or baby spinach (optional)
- Lime wedges (for serving)
Instructions
- Pat the salmon fillets dry with paper towels and cut into roughly 1-inch bite-sized pieces.
- In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper to make the blackening seasoning.
- Toss the salmon pieces gently with olive or avocado oil, then sprinkle the blackening seasoning evenly over the salmon pieces.
- In a medium bowl, combine diced mango, avocado, red onion, cilantro, and minced jalapeño if using. Squeeze fresh lime juice over the mixture and season with salt and pepper. Gently fold to mix without mashing the avocado. Let sit for 10 minutes.
- Cook jasmine rice or quinoa according to package instructions. Fluff and keep warm.
- Heat a cast iron or non-stick skillet over medium-high heat until hot but not smoking. Add a tablespoon of oil.
- Working in batches, place salmon bites in the skillet and cook for 2-3 minutes per side until a deep, dark crust forms and salmon is opaque inside. Turn gently with a spatula.
- Divide cooked rice or quinoa into bowls. Add mixed greens if desired. Top with blackened salmon bites and spoonfuls of mango avocado salsa. Garnish with lime wedges.
Notes
Pat salmon dry before seasoning to ensure a good crust. Preheat skillet well before searing. Turn salmon gently to avoid breaking pieces. Let salsa rest for 10 minutes to blend flavors. For gluten-free option, use quinoa instead of rice. Adjust cayenne and jalapeño to control spice level. Store salmon and salsa separately to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 425
- Sugar: 8
- Sodium: 700
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 6
- Protein: 30
Keywords: blackened salmon, salmon bites, mango avocado salsa, salmon bowl, quick dinner, healthy salmon recipe, easy salmon recipe, seafood bowl