Glazed Salmon Bowl with Zesty Mango Salsa & Cilantro Rice

🌟 Glazed Salmon Bowl with Zesty Mango Salsa & Cilantro Rice

📝 Ingredients

For the Glazed Salmon

• Salmon fillets – 2 (about 6 oz / 170 g each)

• Olive oil – 1 tbsp

• Honey – 2 tbsp

• Soy sauce – 2 tbsp

• Garlic – 2 cloves, minced

• Fresh lime juice – 1 tbsp

• Chili flakes – ½ tsp (optional for heat)

• Salt – ½ tsp

• Black pepper – ¼ tsp

For the Zesty Mango Salsa

• Ripe mango – 1 cup, diced

• Red bell pepper – ½ cup, diced

• Red onion – ¼ cup, finely chopped

• Jalapeño – ½ (optional, finely chopped)

• Fresh cilantro – 2 tbsp, chopped

• Lime juice – 2 tbsp

• Salt – to taste

For the Cilantro Rice

• Cooked jasmine or basmati rice – 2 cups

• Fresh cilantro – 3 tbsp, chopped

• Fresh lime juice – 1 tbsp

• Olive oil – 1 tsp

• Salt – to taste

Optional Toppings

• Avocado slices

• Toasted sesame seeds

• Extra lime wedges

👩‍🍳 Instructions

1. Prepare the Cilantro Rice

1. Cook rice as per package instructions (fluffy, not sticky).

2. In a bowl, combine warm rice with chopped cilantro, lime juice, olive oil, and a pinch of salt.

3. Fluff gently and set aside.

2. Make the Zesty Mango Salsa

1. In a medium bowl, combine diced mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt.

2. Toss gently and refrigerate for at least 15 minutes to let flavors meld.

3. Cook the Glazed Salmon

1. In a small bowl, mix honey, soy sauce, garlic, lime juice, and chili flakes.

2. Heat olive oil in a skillet over medium-high heat.

3. Place salmon fillets skin-side down. Season lightly with salt and pepper.

4. Cook for 3–4 minutes per side until golden brown.

5. Pour glaze over the salmon in the last 1–2 minutes, letting it bubble and coat the fish.

6. Remove salmon and let it rest for 2 minutes.

4. Assemble the Bowl

1. Place a portion of cilantro rice at the bottom of each bowl.

2. Top with a salmon fillet.

3. Spoon zesty mango salsa over the salmon.

4. Garnish with avocado slices, sesame seeds, and a squeeze of lime.

🍽️ Serving Size

Serves 2 hearty bowls.

💡 Chef’s Tips

• Use fresh, ripe mango for the best flavor.

• Don’t overcook salmon — it should be tender and flaky.

• For a low-carb version, replace rice with cauliflower rice.

• You can grill the salmon instead of pan-searing for a smoky flavor.

❓ Q&A

Q1: Can I make this with frozen salmon?
✅ Yes! Thaw it overnight in the fridge, pat dry, and then follow the same cooking instructions.

Q2: What if I don’t like mango?
✅ Substitute mango with pineapple or peaches for a similar sweet-tangy salsa.

Q3: Can I meal-prep this bowl?
✅ Yes. Store cooked rice, salsa, and salmon separately in airtight containers in the fridge for up to 3 days. Assemble just before eating.

Q4: How do I know the salmon is cooked?
✅ The internal temperature should reach 145°F (63°C), and the fish should flake easily with a fork.

Q5: What rice works best for this recipe?
✅ Jasmine or basmati rice for a light, fragrant base. Brown rice or quinoa also works well for a healthier option.

Q6: Can I make the glaze spicier?
✅ Add more chili flakes, a dash of hot sauce, or minced fresh chili to the glaze.

Q7: Is this dish gluten-free?
✅ Yes, if you use gluten-free soy sauce or tamari.

Q8: Can I bake the salmon instead of pan-frying?
✅ Yes. Bake at 400°F (200°C) for 12–15 minutes, brushing with glaze halfway through.