This vibrant grilled salmon rice bowl is a perfect balance of freshness, flavor, and nourishment. Succulent salmon fillets, grilled to achieve smoky char marks, rest on a bed of fluffy white rice and are crowned with a bright mango avocado salsa. The sweetness of ripe mango, creaminess of avocado, and acidity of lime elevate the dish, while fresh herbs bring everything together. Ideal for a wholesome lunch or elegant dinner, this bowl delivers restaurant-quality results with simple, approachable techniques.
Ingredients (Serves 2)
For the Grilled Salmon
- 2 salmon fillets, skinless
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt, to taste
- Freshly ground black pepper
For the Rice
- 1 cup long-grain white rice
- 2 cups water
- ½ tsp salt
For the Mango Avocado Salsa
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ cup tomatoes, finely chopped
- ¼ cup red onion, finely diced
- 1 tbsp fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Garnish
- Lime wedges
- Extra chopped cilantro
Method
1. Cook the Rice
Rinse the rice thoroughly under cold water until the water runs clear. Bring water and salt to a boil, add the rice, and reduce heat to low. Cover and simmer for 12–15 minutes until the rice is tender and fluffy. Remove from heat and let rest for 5 minutes before fluffing with a fork.
2. Prepare the Salsa
In a mixing bowl, gently combine mango, avocado, tomatoes, red onion, and cilantro. Add lime juice and salt, then toss carefully to avoid breaking the avocado. Cover and refrigerate until ready to serve to allow the flavors to meld.
3. Grill the Salmon
Pat the salmon fillets dry and season evenly with salt, pepper, smoked paprika, and cumin. Heat a grill pan or skillet over medium-high heat and brush lightly with olive oil. Place the salmon on the hot surface and cook for 3–4 minutes per side until grill marks form and the fish flakes easily with a fork. Remove from heat and rest briefly.
4. Assemble the Bowl
Divide the cooked rice between serving bowls, spreading it evenly. Place grilled salmon fillets on top, then generously spoon mango avocado salsa over the fish and rice. Garnish with lime wedges and fresh cilantro.
Chef’s Tips
- Always pat salmon dry before seasoning to achieve better caramelization.
- Use ripe but firm mango and avocado for clean cuts and better texture.
- Let the salmon rest after grilling to keep it juicy.
- Fresh lime juice is essential for balancing sweetness and richness.
- Serve on light-colored bowls to highlight the vibrant ingredients.
