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Caribbean Salmon Quinoa Bowls | Caribbean spice rubbed salmon on top of quinoa, black beans, and fresh mango salsa!
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5 from 1 vote

Caribbean Salmon Quinoa Bowls

Caribbean spice rubbed salmon on top of quinoa, black beans, and fresh mango salsa!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Bowls, Dinners, Fish + Seafood
Cuisine: American
Keyword: quinoa bowls, salmon bowls
Servings: 4 servings
Author: Danae Halliday

Ingredients

Caribbean Spice Rubbed Salmon

  • 4 wild caught salmon fillets
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and fresh ground black pepper to taste

Mango Salsa

  • 2 cups diced mango
  • 1/3 cup diced red onion
  • 1 tablespoon chopped cilantro
  • Juice of half a lime
  • 1/4 teaspoon chili powder
  • Kosher salt to taste

Other Ingredients

  • 2 cups cooked quinoa
  • 1 cup canned black beans rinsed and drained

Instructions

  • Caribbean Spice Rubbed Salmon
  • In a small bowl whisk together all of the spices for the salmon fillets. Divide the spice mixture evenly between the salmon and rub it into the fish.
  • Place the fillets on a grill that has been heated to medium high heat and the grates have been oiled. Grill for about 4-6 minutes or until the salmon flakes when tested with a fork.
  • Mango Salsa
  • In a medium sized bowl toss together all of the ingredients for the mango salsa until combined.
  • Assembling
  • In 4 bowls, place 1/2 a cup of cooked quinoa, 1/4 cup black beans, 1 salmon fillet, and some of the mango salsa.

Notes

If you don't have a grill you can also broil the salmon in the oven or pan fry it.

Nutrition

Calories: 439kcal | Carbohydrates: 54g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 352mg | Fiber: 9g | Sugar: 20g