This Salmon Rice Bowl is incredible! Baked wild-caught salmon pairs perfectly with cilantro jasmine rice, crisp veggies, juicy mango and creamy avocado. I created a spicy-aioli-style sauce that you’re sure to love because it’s light and easy to prepare. I absolutely love this meal and I know you will too! The full recipe for my Salmon Rice Bowl and Dairy-Free Spicy Aioli is below.
Why you’ll love this recipe:
This Salmon Rice Bowl is delish, nutrient-dense, and super easy to assemble. First, season the wild-caught salmon well and bake in the oven. (you’ll notice in the recipe that I don’t provide exact measurements. I measured the spices with my heart, and I encourage you to do the same. You can’t mess up! Adjust seasonings to your taste preferences) While it bakes, prepare the rice, mixing in freshly chopped cilantro and a squeeze of lime. Once the salmon and rice are ready, add to a bowl, and toss in the fresh veggies for a good crunch and antioxidant boost. The mango is a must for this dish! It provides a sweet tropical flavor that balances the heat of the salmon and sauce really nicely. (Plus, mango is full of skin-loving vitamin C!) Finally, drizzle everything with the Dairy-Free Spicy Aioli. This sauce is super tasty, full of flavor and so easy to make. Bonus – it’s nice and light, as it doesn’t contain any dairy or oil. Altogether, this is a simple meal that is as tasty as it is healthy!
For other salad and dressing recipes, download your *free* copy of my Scrumptious Salads & Smoothies ebook here!
Recipe tips & substitutions:
- When purchasing salmon at the market, it’s ideal to choose one that is wild-caught and responsibly sourced. Wild-caught salmon, like any fish, is going to be significantly healthier & taste better.
- To keep this meal completely plant based, swap the salmon for edamame.
- Pineapple would make a great alternative to mango.
- Have nori sheets? Chop one up and sprinkle on top for extra flavor!
Ingredients:
Wild-caught Salmon
Jasmine Rice (I like to use frozen, for quick assembly & convenience. The brand I love is Grain Trust, Steamed Jasmine Rice)
Fresh mango, cubed
cucumber, sliced
carrots, sliced
avocado, sliced
green onion, chopped
cilantro, finely chopped
Black Sesame Seeds
Garlic Powder
Paprika
Onion Powder
Chili Powder
Salt
Lime
Parchment Paper
Unsweetened Plain Dairy-Free Yogurt (I use the Forager brand Organic Probiotic Cashewmilk Yogurt. I love it because it doesn’t contain any added sugars or flavors. I used it to make a ranch-style dressing here!)
Siracha
Honey
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Season wild-caught salmon well with garlic powder, paprika, onion powder, chili powder, salt & a bit of fresh lime juice. Line baking sheet with parchment paper and place salmon on top.
3. Bake the salmon for aprox. 12 – 15 minutes, depending on thickness. (salmon is done baking when it’s light pink in color, still slightly moist and flakes easily with a fork. You can also use a food thermometer. Salmon is done cooking when the thermometer reads 145 degrees Fahrenheit.)
4. Prepare the Dairy-Free Ailoi: Simply whisk together a spoonful of the unsweetened plain dairy-free yogurt, siracha, honey and the juice of 1/2 a lime. Adjust the ratios to your taste preference: more siracha for extra heat, more honey for sweetness. Thin with water if desired. Place in fridge to cool while preparing the rest of the meal.
5. Prepare the jasmine rice. If using frozen (like the one I listed in the ingredients list), simply microwave according to package instructions. Once done, add a touch of salt, a squeeze of fresh lime and stir in fresh finely chopped cilantro.
6. When salmon is done baking, let rest for a few minutes, then assemble the meal. In a bowl, add the jasmine rice, salmon, mango, cucumber, carrots and avocado.
7. Drizzle the Dairy-Free Spicy Aioli on top and garnish with black sesame seeds and green onion.
8. Enjoy!
