These Salmon Rice Bowls with Mango, Avocado, and Jalapeño are my new addiction. Served over warm jasmine rice and drizzled with an Asian-inspired savory sauce, this dish is just TOO good. Today, I added in some fresh mango for a sweet contrast to the rest of this yummy bowl but the toppings are totally up to you! It’s healthy, it’s fun and it’s ready in a snap… enjoy!
Salmon Rice Bowl with Mango, Avocado, and Jalapeño
For the bowl:
- 1/2 cup jasmine rice
- 6 oz salmon filet
- Olive oil
- Salt and pepper to taste
- 1 egg
- 1 mango diced
- 1/4 cucumber diced
- 1/2 jalapeno seeds removed and diced
- 1/2 avocado sliced thin
- Sesame seeds
For the dressing:
- Ingredients for the sauce
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1/2 tbsp honey
- 1 clove of garlic minced
- 1 inch ginger grated or 1/2 tsp ginger powder
- 1/2 tsp chili flakes
- 1/2 tsp sesame seeds
- 1/2 lime juiced
- Prepare the rice according to package directions. Set aside to finish cooking on simmer.
- Prepare the salmon by generously seasoning both sides of the salmon filet with salt and pepper.
- Heat olive oil in a nonstick pan over medium high heat.
- Add filets skin side down and cook it mostly on this side (about 8 minutes) You’ll know it’s almost finished when it reaches an internal temperature of 145F. In the last 10-20 seconds of cooking, flip the salmon over and quickly sear the other side.
- Boil a pot of water on the stove and place the egg in. Once boiling, set a timer for 6-8 minutes, depending on how cooked you like your eggs.
- Prepare the dressing by whisking all ingredients together until smooth.
- To plate, add a heaping spoonful of the rice. Place the salmon on top, along with the mango, cucumber, jalapeño, avocado, and chives. Slice the egg in halve and place cut side up. Finish with black sesame seeds and drizzle on the dressing.