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Blackened Salmon Bowls Recipe Easy Mango Avocado Salsa Bowl

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A quick and easy blackened salmon bowl paired with a fresh mango avocado salsa, perfect for a healthy and flavorful meal that comes together in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin removed
  • 2 tablespoons paprika (preferably smoked paprika)
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil (for searing)
  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeds removed and finely diced (optional)
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 2 cups cooked jasmine rice or brown rice (about 400 g cooked)
  • Optional: a handful of baby spinach or arugula for extra greens

Instructions

  1. Prepare the blackened seasoning by mixing paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and black pepper in a small bowl.
  2. Pat the salmon fillets dry with paper towels and rub both sides generously with the blackened seasoning. Set aside for 5 minutes.
  3. Make the mango avocado salsa by combining diced mango, avocado, red onion, jalapeño (if using), and cilantro in a bowl. Squeeze lime juice over and toss gently. Season with salt to taste and refrigerate until serving.
  4. Cook jasmine or brown rice according to package instructions if not using pre-cooked rice. Fluff with a fork and keep warm.
  5. Heat olive oil in a cast-iron or heavy skillet over medium-high heat until shimmering. Sear salmon fillets undisturbed for 3-4 minutes until crusty, then flip and cook another 3-4 minutes until salmon flakes easily.
  6. Divide cooked rice between four bowls. Top each with a salmon fillet and spoon mango avocado salsa on or around the salmon. Add greens if desired.
  7. Optionally drizzle with extra lime juice or a light vinaigrette and serve immediately.

Notes

Use room temperature salmon for even cooking and better crust formation. Avoid moving salmon too early in the pan to develop a good sear. Use oils with high smoke points like avocado or grapeseed oil. Prepare salsa just before serving to keep avocado fresh. Cook rice first, then prep salsa while salmon cooks for smooth workflow. Leftovers can be stored separately and reheated gently in a skillet.

Nutrition

Keywords: blackened salmon, mango avocado salsa, salmon bowls, healthy dinner, quick salmon recipe, easy weeknight meal, gluten-free, seafood bowl

Find it online: https://sofiaspice.com/blackened-salmon-bowls-recipe-easy-mango-avocado-salsa-bowl/