Is this recipe spicy?

Not really. There is a little heat from the chili powder and smoked paprika in the salmon marinade. Reduce the quantity to ½ teaspoon each in the marinade for a less spicy seasoning blend. Additionally, you can reduce the chipotle pepper in adobo sauce in the creamy chipotle sauce. To increase the spice level add more adobo sauce or hot sauce.

How should I store the leftovers?

I recommend storing the rice and salmon in an airtight container and the mango pico de gallo and chipotle sauce in separate containers. Then you can reheat the salmon and rice and top with the fresh elements.

Is this recipe gluten-free?

As written, yes these salmon taco bowls are gluten-free.

How can I make this dairy-free?

I’d recommend making this spicy cashew dressing to replace the creamy chipotle sauce.

I don’t like salmon, what could I use instead?

This recipe would be fabulous with shrimp, white fish like Mahi Mahi or halibut or chicken breast .

Healthy Salmon Taco Bowl (aka deconstructed fish taco!)

Description

Subtly spicy salmon, fluffy rice, sweet and crunchy mango pico and creamy chipotle sauce- I crave this salmon taco bowl often. I hope it makes it into your regular rotation!

Ingredients

Units Scale

Salmon

1lb wild-caught Pacific salmon
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
2 tablespoons extra virgin olive oil

Mango Pico de Gallo

2 Ataulfo mangoes (also called honey or champagne mangoes), small cubed
1 large avocado, cubed
1 jalapeno, minced
1/2 red onion, finely diced
1 red bell pepper, diced
1/4 cup finely minced cilantro
1/2 lime, juice of
drizzle of extra virgin olive oil
big pinch of salt, to taste

Chipotle Sauce

1/4 cup full fat plain Greek yogurt
1/4 cup olive oil mayo (can sub regular)
1 chipotle in adobo sauce (finely minced) + 1 tablespoon adobo sauce
1/2 lime, juice of
water to thin, if needed

Assembly

Steamed jasmine or brown rice or any other grain of choice
Tortilla chips
Green leaf, butter or romaine lettuce or cabbage, shredded

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Instructions

Salmon

Preheat oven to 425. Pat the salmon dry with a paper towel and place on a foil-lined baking sheet or broiler pan. In a small bowl combine sugar, chili powder, garlic powder, smoked paprika, salt, pepper and olive oil until a paste forms. Rub this thoroughly over entire surface of salmon. Bake for 12-14 minutes, until salmon flakes apart evenly and is pink and opaque all the way through. Careful friends, do not overcook! Err on the side of slightly underdone and let carryover cooking (the cooking that happens after you pull the salmon from the oven) to finish cooking the salmon. Salmon comes in a variety of thickness- so you may need to adjust your cook time up or down slightly.

Mango Pico

Combine all ingredients in a large bowl and toss gently to combine, season with salt to taste.

Chipotle sauce

Whisk together yogurt, mayo, chipotle pepper and adobo sauce. You may need to use 1-2 tablespoons water to thin to your desired consistency.

Assembly

To a serving bowl, add a big spoonful of rice and a handful of lettuce. Top with a portion of salmon, several big spoonfuls of mango pico de gallo, a drizzle of chipotle sauce, and a handful of crushed tortilla chips. Serve with some lime wedges and OMG DIG IN.

Notes

See above blog post for variation ideas, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/4 recipe (nutrition facts calculated with 2/3 cup cooked brown rice per portion)
Calories: 554
Sugar: 14 g
Sodium: 287.3 mg
Fat: 28 g
Carbohydrates: 47.1 g
Fiber: 5.5 g
Protein: 31.6 g
Cholesterol: 60.3 mg