Description
A vibrant and flavorful Blackened Salmon Bowl featuring perfectly seared salmon with a smoky spice rub, paired with a fresh mango salsa, creamy chipotle crema, black beans, and quinoa or rice. This dish balances spicy, tangy, and sweet flavors for a nutritious, satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
For the Blackened Salmon
- 1 pound salmon fillet
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon salt
For the Mango Salsa
- 1 ripe mango, diced
- ½ cup red onion, diced
- ½ cup bell pepper, diced
- 1 jalapeño, seeded and finely chopped (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Chipotle Crema
- ½ cup sour cream or Greek yogurt
- 1-2 tablespoons adobo sauce from chipotle peppers
- 1 tablespoon lime juice
- ½ teaspoon cumin
- ½ teaspoon salt
Additional Ingredients
- 1 cup cooked quinoa or rice
- 1 cup black beans, cooked or canned and drained
- 1 avocado, sliced (optional)
- Fresh cilantro for garnish
Instructions
- Make the Blackening Seasoning: In a small bowl, combine olive oil with smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and salt. Mix well to form a paste and rub it evenly onto both sides of the salmon fillet.
- Cook the Salmon: Heat a skillet over medium-high heat. Place the seasoned salmon in the skillet and cook for about 3-4 minutes per side, or until the exterior is blackened and the fish is cooked through but still moist inside.
- Prepare the Mango Salsa: While the salmon cooks, combine diced mango, red onion, bell pepper, jalapeño (if using), chopped cilantro, lime juice, salt, and pepper in a bowl. Stir gently to mix and let flavors meld.
- Make the Chipotle Crema: In another bowl, whisk together sour cream or Greek yogurt, adobo sauce from the chipotle peppers, lime juice, cumin, and salt until smooth and creamy.
- Assemble the Bowls: Layer cooked quinoa or rice into the bottom of bowls. Top with black beans, optional sliced avocado, blackened salmon, mango salsa, and a generous drizzle of chipotle crema. Garnish with fresh cilantro and serve immediately.
Notes
- You can substitute rice with quinoa for a protein boost.
- Adjust the amount of cayenne pepper and chipotle adobo sauce to control the spice level.
- Use Greek yogurt in place of sour cream for a tangier, protein-rich crema.
- To make this dish gluten-free, ensure quinoa or rice is certified gluten-free and verify that spices have no gluten additives.
- For meal prep, keep ingredients separate until ready to serve to maintain freshness.
