Summer Salmon Bowl Recipe
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4 Servings
Ingredients
- 4 salmon filets (about 4-6 oz each)
- 2 Tbsp. olive oil
- 1 Tbsp. Dash Salt Free Caribbean Citrus Blend
- 2 cups cooked brown rice (or quinoa)
- 2 cups mixed greens
- Juice of 1 lime
- Fresh cilantro, for garnish
For the Mango Salsa:
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Dash Salt Free Caribbean Citrus Blend to taste
Directions
- Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and Dash Salt Free Caribbean Citrus Blend, Mix well and set aside.
- Preheat your grill to medium-high heat or oven to 450F. Rub the salmon filets with olive oil and sprinkle both sides with Dash Salt Free Caribbean Citrus Blend.
- Grill or bake the salmon filets until cooked through, about 4-5 minutes per side on the grill or 10-12 minutes in the oven, depending on thickness. The salmon should flake easily with a fork when done.
- In each serving bowl, divide the cooked brown rice and mixed greens. Top each bowl with a portion of the prepared mango salsa and a grilled or baked salmon filet. Squeeze lime juice over each bowl and garnish with cilantro. Enjoy!
