Grilled Salmon Mango Rice Bowl!

Grilled Salmon Mango Rice Bowl

Ingredients:

For the Grilled Salmon:

• 2 salmon fillets (about 6 oz each)

• 1 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey

• 1 tsp lemon juice

• 1 garlic clove, minced

• Salt and pepper, to taste

For the Mango Rice Bowl:

• 1 cup jasmine rice (or brown rice for a healthier option)

• 1 1/2 cups water (or as per rice package instructions)

• 1 ripe mango, peeled, pitted, and chopped

• 1 small cucumber, thinly sliced

• 1/4 red onion, thinly sliced

• 1 avocado, sliced

• Fresh cilantro, chopped (for garnish)

• Lime wedges, for serving

For the Dressing:

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp rice vinegar

• 1 tsp honey (or agave)

• 1/2 tsp grated ginger (optional, for an extra zing)

• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Marinate the Salmon:

   • In a small bowl, mix together olive oil, soy sauce, honey, lemon juice, minced garlic, salt, and pepper.

   • Place the salmon fillets in a shallow dish or resealable bag, and pour the marinade over the salmon. Let it marinate for at least 15-20 minutes (or up to 1 hour in the fridge).

2. Cook the Rice:

   • Rinse the jasmine rice under cold water until the water runs clear.

   • In a medium pot, combine the rice and water, and bring to a boil.

   • Reduce the heat to low, cover, and simmer for about 15-20 minutes (or according to rice package instructions) until the rice is cooked and the water is absorbed. Let it sit covered for an additional 5 minutes, then fluff with a fork.

3. Grill the Salmon:

   • Preheat the grill or grill pan to medium-high heat.

   • Grill the salmon fillets for about 4-5 minutes per side or until cooked through and slightly charred. The salmon should be opaque and easily flake with a fork.

   • If you don’t have a grill, you can also cook the salmon in a skillet over medium-high heat or broil it in the oven.

4. Prepare the Mango and Veggies:

   • While the salmon is grilling, peel and chop the mango into small cubes.

   • Slice the cucumber, red onion, and avocado into thin slices.

   • Set these aside for assembling the bowl.

5. Make the Dressing:

   • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger (if using).

   • Taste and adjust seasoning, adding more honey for sweetness or more vinegar for tang.

6. Assemble the Bowl:

   • Start by placing a serving of rice at the bottom of each bowl.

   • Top with grilled salmon fillet, flaked into chunks.

   • Add a few slices of avocado, mango cubes, cucumber, and red onion around the salmon.

   • Drizzle with the dressing and sprinkle with sesame seeds (if using) and freshly chopped cilantro.

7. Serve:

   • Serve the bowl with lime wedges on the side for a fresh burst of flavor.

   • Enjoy your Grilled Salmon Mango Rice Bowl!

Q&A Section:

Q: Can I use another type of fish instead of salmon?

A: Yes! You can substitute the salmon with other fish like tuna, mahi-mahi, or even grilled chicken if you prefer. Just adjust the cooking time based on the protein you use.

Q: Can I use brown rice instead of jasmine rice?

A: Yes, brown rice is a great alternative for added fiber and nutrients. Keep in mind that it takes longer to cook, usually around 40-45 minutes.

Q: How do I make this bowl vegetarian?

A: To make it vegetarian, you can substitute the grilled salmon with tofu or tempeh. Marinate and grill or pan-fry the tofu/tempeh the same way you would the salmon.

Q: Can I make this bowl ahead of time?

A: Yes, you can prep the ingredients ahead of time. The rice can be cooked a day before, and the mango and veggies can be chopped and stored in the fridge. Just grill the salmon fresh when you’re ready to assemble the bowl. You can also keep the dressing in an airtight container for a few days.

Q: What other toppings can I add to this bowl?

A: You can add extra toppings like:

• Sliced radishes for extra crunch.

• Pickled ginger for a tangy kick.

• Chopped nuts (like peanuts or cashews) for some crunch.

• Sriracha sauce for heat.

Q: Can I skip the dressing?

A: If you’re not a fan of the dressing, you can just drizzle a little lime juice and olive oil on the bowl instead, or use a store-bought dressing of your choice, like teriyaki sauce.

Tips:

• Grilling the Salmon: For an extra crispy salmon skin, cook the fish skin-side down first, and don’t flip it until the skin is crispy. This will help hold the salmon together while grilling.

• Ripe Mango: Make sure the mango is ripe for the best flavor. It should be slightly soft when pressed, and the skin may have a slight blush.

• Adjust the sweetness: If you prefer a sweeter dressing, feel free to add more honey or a bit of maple syrup to balance the saltiness from the soy sauce.