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Southwest Salmon Rice Bowls with mango black bean salsa and guacamole in a white bowl.
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4.60 from 5 votes

Southwest Salmon Rice Bowls

Brown rice topped with Southwest seasoned grilled salmon, mango black bean salsa and guacamole. Tons of flavor in these balanced and healthy bowls!
Prep Time25 minutes
Cook Time6 minutes
Total Time31 minutes
Course: Dinners, Fish + Seafood
Cuisine: Southwest
Keyword: rice bowls, salmon, salmon bowls, salmon rice bowls
Servings: 4 servings
Author: Danae Halliday

Ingredients

Salmon

  • 12 ounces Sockeye salmon fillets
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Kosher salt and fresh ground black pepper to taste

Guacamole

  • 1 1/2 avocados peeled and seed removed.
  • 1 lime juiced
  • 1 tablespoon chopped cilantro
  • 2 tablespoons diced red onion
  • 1/4 teaspoon garlic powder
  • Salt to taste

Mango Black Bean Salsa

  • 1 cup diced mango
  • 1 cup canned black beans rinsed and drained
  • 1 jalapeño deseeded and finely diced
  • 2 tablespoons diced red onion
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 1/2 of a lime juiced
  • 2 cups cooked brown rice

Instructions

Rice

  • Cook the brown rice or to save time use par-cooked brown rice and microwave per package instructions. Season with salt. Feel free to add chopped cilantro and lime juice to the rice as well for extra flavor.

Salmon

  • Preheat grill to 400° F. Season the salmon fillets with the chili powder, cumin, garlic powder, salt and pepper. Oil the grill grates and grill the salmon for about 3 minutes per side depending on their thickness. The internal temperature should be 130° F. Let them rest for 5 minutes and then remove the skin and flake them into bite sized pieces with a fork.

Mango Black Bean Salsa

  • Add the diced mango, black beans, red onion, cilantro, chili powder, salt and lime juice to a bowl. Stir together and taste for seasoning. Adjust as needed.

Guacamole

  • Add the avocados to a bowl and mash them with a fork or potato masher until they are the consistency you like. Add the red onion, cilantro, garlic powder, salt and lime juice to the avocados and stir together until combined. Taste for seasoning and adjust as needed.

Assembling the Bowls

  • Divide the rice into 4 bowls. Top with the flaked salmon, mango black bean salsa, a dollop of guacamole and extra cilantro if desired.

Nutrition

Calories: 459kcal | Carbohydrates: 49g | Protein: 31g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 52mg | Sodium: 116mg | Fiber: 12g | Sugar: 7g