It’s time for this Salmon Rice Bowls with Avocado Salsa and Mango Sauce recipe to be added to your healthy weeknight dinner rotation! It’s quick and easy, and piled high with bright and juicy summer flavors.
Wild-caught salmon is cut into bite-size pieces, coated in a saucy marinade of honey, lime, chipotle, avocado oil, and seasonings, then quickly baked in a hot oven (you can also use your smoker, grill, or air fryer). The avocado salsa and mango sauce are served cold and add tons of flavor to the dish. Hints of jalapeno and fresno chile pepper, onions, cilantro, garlic, lime….the best flavors in my opinion!
For the base, depending on how many carbs I not-so-regretfully consumed over the weekend, I’ll choose either cauliflower rice or wild rice. If you have jasmine or white rice on hand, that works too!
Now, let’s make these Salmon Rice Bowls with Avocado Salsa and Mango Sauce! 🥑🥭
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Salmon Rice Bowls with Avocado Salsa and Mango Sauce
LAZY SUMMER DINNER IDEAS
Lazy summer dinner ideas, to me, are meals that don’t involve a lot of cooking. Luckily, this Salmon Rice Bowls with Avocado Salsa and Mango Sauce recipe falls into that category! You may also like some of my other quick and easy, lazy, healthy summer dinner recipes:
- Lamb Kofta Lettuce Wraps with Creamy Feta-Yogurt Dressing.
- Asparagus Pesto Pasta with Minty Sugar Snap Peas.
- Caprese Turkey Burgers with Basil Vinaigrette.
Speaking of summer, I’m so glad it’s here because that means it’s almost time to go home to New York and visit our families (both Jon and I are from New York). To say I’m excited to see the cutest, funniest, sweetest baby niece in the world is an understatement! She’s just over one year old and the only baby in our immediate family. The last time I saw her was during Christmas time, and since then, she’s started walking and talking. 🥲
Right after she was born, we found out we were moving from Florida to Washington State (my husband is in the military), so, thousands of miles away. Being across the country, plane tickets (especially nowadays) are extremely expensive, therefore it’s been a lot of FaceTime, pictures, and videos instead of getting to know her in person. Military life has its perks, but the “being away from family and friends’ part” is certainly not one of them.
Going home to New York also means an endless supply of the best pizza, subs, Chinese food, and baconeggandcheesesaltpepperketchup (if you know you know). So, until then, I’ll be needing lots of healthy, lazy summer dinner ideas like these Salmon Rice Bowls with Avocado Salsa and Mango Sauce.
If you aren’t already, please follow Heavenly Spiced on Instagram! My stories are always filled with trips, recipes, and life in general. 💚💙
HOW TO PREPARE THE Salmon Rice Bowls with Avocado Salsa and Mango Sauce INGREDIENTS
1. ALL ABOUT THE HONEY CHIPOTLE SALMON BITES
FARM-RAISED VS. WILD-CAUGHT SALMON
For the honey chipotle salmon bites, I start with a pound or so of wild-caught sockeye salmon. I always go for the wild-caught fish versus farm-raised. Masterclass explains all about the difference in this helpful article: Farm-Raised vs. Wild-Caught Fish and Seafood!
BEST SALMON DELIVERY
Are you wondering where to get the best wild-caught salmon and other fish delivered to your location without going to the market? I’m here to help!
When a craving for my Salmon Rice Bowls with Avocado Salsa and Mango Sauce strikes and I need salmon ASAP, I use Instacart. Actually, I use this grocery delivery service more times a week than I care to admit. 😂🤐 I love grocery shopping from my couch and avoiding crowded grocery stores, and it’s also easier to spot deals on the app since they’re in bold red letters. Chances are, tons of your local stores (Target, Walgreens, Safeway, Publix, Costco, etc.) are on this platform. Try it – your time is valuable!
If you want the absolute best salmon delivery and can wait a day or two (give or take); I highly recommend Fresh Fish Fast, where every catch is brought from the shore straight to your door, with no middleman. They have various fresh fillets, crab, shrimp, and shellfish, along with the perfect sauces and seasonings to complement your dishes.
Fresh Fish Fast offers subscription boxes, custom build-a-box, a VIP points club, and more! For every order, Fresh Fish Fast donates to Empower to help clean up plastic from the oceans around the world. 🌎
You can either take the skin off or leave it on. The skin won’t get crispy in the oven, so if you’re the type of person that hates fish skin unless it’s crispy, I would remove it (or ask the butcher to). Me personally, I’ll eat it either way. There are so many nutrients in salmon skin, so to me, it’s worth it. Whatever you do, don’t throw away the salmon skin! For a fantastic way to avoid food waste, you can try Kate’s recipe for Crispy Salmon Skin “Bacon”.
HOW TO REMOVE SALMON PIN BONES
You’ll also want to be sure that all the tiny pin bones are removed from the salmon. Sometimes they’ll come already removed, depending on where you shop for salmon. This video is helpful and informative and will teach you all about pulling pin bones from salmon. All you’ll need is a good set of fish bone tweezers (or you can try using your fingers).
Marinating and Cooking the Honey Chipotle Salmon Bites
Preparing the honey chipotle salmon bites could not be any easier! First, cut your salmon into bite-size chunks.
Regarding the marinating process, the key step is blending the ingredients in a small food processor. This step binds the ingredients together, as lime juice and avocado oil naturally resist each other. Blending all the ingredients together creates a saucier texture that sticks to the salmon beautifully.
Combine two whole chipotle peppers in adobo sauce along with three tablespoons of adobo sauce, lime juice, avocado oil, honey, garlic powder, onion powder, black pepper, and salt and blend until combined. For a milder version: leave out the whole chipotle peppers and just add two to three tablespoons of the chipotle in adobo sauce.
I like to marinate my salmon bites overnight, but if you’re in a time crunch, one hour will do. The longer the salmon has to develop that delicious honey chipotle flavor, the better the Salmon Rice Bowls with Avocado Salsa and Mango Sauce recipe will be!
Just before you’re ready to serve dinner (after preparing the rest of the ingredients below), preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius), then bake the salmon bites for about seven minutes. They’ll be juicy, tender, and filled with sweet and spicy honey chipotle flavor.
2. THE RICE
Recently I saw a video (not sure where or I would mention it) with a tip on cooking rice. Instead of measuring the correct water to rice ratio and hoping for the best, they boiled their rice just like pasta in a big pot of salted water! I had to try it, and I’m here to report that my wild rice turned out great!
It took about the same amount of time to cook as it mentions on the package, and since the rice is boiled with the lid off, you can continually check to see if it’s cooked. I strained it through a fine mesh strainer and voila! Fluffy, perfectly cooked rice. You can of course cook your rice the traditional way or in a rice cooker, too!
Check out this interesting article I found when researching more about boiling rice like you would pasta: How to Cook Rice to Reduce Arsenic.
I used wild rice this time, but I also use cauliflower rice as a low-carb alternative!
Whichever type of rice you choose, once it’s done cooking, toss it with a squeeze of lime juice and a pinch of salt and pepper so it’s not bland. I like to season every aspect of the dish!
3. THE AVOCADO SALSA RECIPE
The avocado salsa recipe is simple and quick, and really packs a punch! First, juice the limes with your hands or a citrus hand squeezer/juicer. Dice the avocados and pour the lime juice over them to prevent the avocados from turning brown. Small dice the red onion and fresno chile pepper and chop the cilantro. Sprinkle in your spices and gently toss everything together.
Cover, and place in the refrigerator until you’re ready to serve!
4. THE MANGO SAUCE RECIPE
Another super simple step: the mango sauce. Simply combine the mangoes, jalapeno, cilantro, lime juice, water, avocado oil, salt, and pepper in a blender or small food processor until smooth and creamy.
If you’re wondering about the spice level of this mango sauce, I remove the jalapeno’s seeds and membranes, therefore you get the jalapeno flavor without it overpowering the sauce with spice. For a spicier sauce, add some seeds to the blender!
Not going to lie, I’ve lost count of how many times I squeezed the mango sauce straight into my mouth from my condiment squeeze bottles. It’s that good, everyone!
To assemble the Salmon Rice Bowls with Avocado Salsa and Mango Sauce: divide the rice, avocado salsa, and salmon bites evenly between four bowls. Squeeze a generous serving of mango sauce over top each bowl and then sprinkle on some cotija cheese, and even some sliced scallions if you wish. Serve the extra mango sauce on the side because you can never have too much sauce!
You guys are going to love these rice bowls!
As always, I’d love to hear from you all! About your experience with this dish, any alterations you may have made and loved (or didn’t love), or just life and cooking in general. You can reach out via email (email@example.com), and/or stay connected with me on social media, which I have linked below. Get to know me (Jenna) by visiting my About page. 💚
MORE RECIPES YOU MAY LIKE:
Bibimbap – Korean Mixed Rice Bowl.
4 Ingredient Chaga Mushroom Iced Coffee with Espresso.
Watermelon Lemon Ginger Juice Wellness Shots Recipe.
Cheesy Flatbread Pizza with Salami and Honey Goat Cheese Almond Pesto.
Salmon is cut into bite-size pieces, coated in a saucy honey chipotle marinade, then baked. The avocado salsa and mango sauce are served cold, and offer hints of jalapeno and fresno chile pepper, onions, cilantro, garlic, lime. Served over the rice of your choice.
- 1 – 1 1/4 pound wild-caught salmon
- 3 tablespoons Chosen Foods Avocado Oil
- 3 tablespoons chipotle in adobo sauce
- 1–2 chipotle chiles in adobo
- 2 tablespoons lime juice
- 2 tablespoons raw honey
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 2 avocados
- 3 tablespoons lime juice
- 2 tablespoons red onion, small dice
- 2 tablespoons cilantro
- 1 tablespoon Fresno chile pepper
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon garlic powder
- 3 mangoes
- 1 jalapeno, remove seeds and membrane for less heat
- 1/4 cup cilantro
- 2 limes, juiced
- 2 tablespoons water
- 1 tablespoon avocado oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 2 cups cooked rice + a squeeze of lime juice and a pinch of salt and pepper (you choose: wild rice, cauliflower rice, brown rice, etc.)
- cotija cheese, crumbled
- sliced scallions (for garnish – optional)
- MARINATE THE SALMON. Cut the salmon into bite-sized pieces. Add the ingredients for the marinade to a food processor, and blend until combined. Gently toss the salmon pieces with the marinade, and store in the refrigerator for a minimum of 1 hour (overnight is best for maximum flavor).
- COOK THE RICE. Cook your rice according to package directions or see the post above (Section: 2. THE RICE) for an alternative way. Once cooked, squeeze some lime juice over top and add a pinch of salt and pepper. Toss.
- PREPARE THE AVOCADO SALSA. First, juice the limes with your hands or a citrus hand squeezer/juicer. Dice the avocados and pour the lime juice over them to prevent the avocados from turning brown. Small dice the red onion and fresno chile pepper and chop the cilantro. Sprinkle in your spices and gently toss everything together with a rubber spatula. Cover and place in the refrigerator until you’re ready to serve.
- BLEND THE MANGO SAUCE. Combine the mangoes, jalapeno, cilantro, lime juice, water, avocado oil, salt, and pepper in a blender or small food processor and blend until smooth and creamy. Transfer to a condiment squeeze bottle (optional). Keep it cool in the refrigerator while the salmon bites are cooking.
- COOK THE SALMON BITES. Preheat the oven to 450 degrees F (232 degrees C). Remove the salmon bites from the marinade and place on a sheet baking pan. Bake in the preheated oven for about 7 minutes. I like to cook them to about medium (see: Salmon Temperatures by Doneness).
- ASSEMBLE. Divide the rice, avocado salsa, and salmon bites evenly between four bowls. Squeeze a generous serving of mango sauce over top each bowl and then sprinkle on some cotija cheese. Serve the extra mango sauce on the side because you can never have too much sauce!
- You can make the mango sauce spicier by adding some jalapeno seeds instead of removing all seeds and membrane.
- For a milder version of the salmon: leave out the whole chipotle peppers and just add two to three tablespoons of the chipotle in adobo sauce.
- If salmon isn’t your thing, you can certainly use your favorite source of protein, such as tofu, chicken, etc.
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Seasonal
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