Can I use a different type of fish instead of salmon?

Yes! This recipe works well with other fish like tuna, cod, or even shrimp. Just adjust the cooking time based on the protein you choose.

How spicy is the Mango Jalapeño Sauce?

The spice level is moderate, but you can adjust it to your preference. For less heat, use fewer jalapeños or remove the seeds. For more spice, leave the seeds in or add a pinch of chili flakes.

Can I make this recipe gluten-free?

Absolutely! Swap out soy sauce for tamari or a gluten-free soy sauce alternative, and double-check all other ingredients for gluten-free labels.

Is there a substitute for mango in the sauce?

If mango is unavailable, you can substitute it with pineapple, peach, or even ripe papaya for a similar tropical sweetness.

Can I prepare the spicy salmon rice bowl recipe ahead of time?

Yes, you can prep the components ahead of time. Cook the rice, prepare the sauce, and marinate the salmon up to 24 hours in advance. Assemble the bowl just before serving.

What’s a good rice substitute for this spicy salmon rice bowl?

You can replace the rice with quinoa, cauliflower rice, or even a bed of greens for a low-carb or grain-free option.

How do I know when the salmon is fully cooked?

Salmon is fully cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I make the mango jalapeno sauce without a blender?

If you don’t have a blender, you can use a food processor or finely chop the ingredients and mix them by hand. The sauce may have a chunkier texture, but it will still be delicious.

What other toppings go well with the spicy salmon rice bowl recipe?

Popular toppings include avocado slices, cucumber, pickled onions, sesame seeds, or fresh cilantro. You can also add extra jalapeño slices if you love spice!

How to debone salmon?

You'll first want to be sure that all the tiny pin bones are removed from the salmon. Depending on where you shop for salmon, they may already be removed. One easy method is to use needle-nose pliers or fishbone tweezers. Grasp the bones firmly and pull them out gently in the direction they're pointing. You can also use a fillet knife to carefully cut along the sides of the bones to remove them. Practice makes perfect!

Spicy Salmon Rice Bowl with Mango Jalapeño Sauce

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5 from 13 reviews

Author: Jenna
Total Time: 1 hour, 7 minutes
Yield: 4 servings 1x

Description

Salmon is cut into bite-size pieces, coated in a spicy honey chipotle marinade, then baked. The avocado salsa and mango jalapeno sauce are served cold and offer hints of jalapeno and fresno chile pepper, onions, cilantro, garlic, lime. Served over the rice of your choice.

Ingredients

Units Scale

Spicy Salmon Bites:

1 - 1 1/4 pound wild-caught salmon
3 tablespoons avocado oil or extra-virgin olive 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

Mango Jalapeno Sauce:

3 mangoes
1 jalapeno, remove seeds and membrane for less heat
1-2 garlic cloves
1/4 cup cilantro
2 limes, juiced
2 tablespoons water
1 tablespoon avocado oil or extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper

Avocado Salsa:

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

Additional Ingredients:

2 cups cooked rice (see "What is the best rice for rice bowls?" section above)
cotija cheese, crumbled
sliced scallions (for garnish - optional)

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Instructions

Marinate the Salmon: Cut the salmon into bite-size pieces. Blend the marinade ingredients in a food processor, then gently toss the salmon with the mixture. Cover and refrigerate for 1–2 hours.
Cook the Rice: Prepare the rice according to package instructions or your preferred method. Once cooked, toss with lime juice, chopped cilantro, and a pinch of salt and pepper if desired.
Prepare the Avocado Salsa: Juice the limes and pour over diced avocados to prevent browning. Add diced red onion, Fresno chile, chopped cilantro, and seasonings, then gently toss. Cover and refrigerate until ready to serve.
Blend the Mango Jalapeño Sauce: Combine mangoes, jalapeño, cilantro, lime juice, water, avocado oil, salt, and pepper in a blender or food processor. Blend until smooth and refrigerate until serving.
Cook the Salmon Bites:Preheat oven to 450°F (232°C). Remove salmon from the marinade, place on a baking sheet, and bake for about 7 minutes, or until cooked to your preferred doneness. (see: Salmon Temperatures by Doneness). See above for different cooking methods, such as air fryer or grill.
Assemble the Bowls: Divide rice, avocado salsa, and salmon bites among bowls. Drizzle with mango jalapeño sauce and sprinkle with cotija cheese. Serve extra sauce on the side if desired.

Notes

You can make the mango jalapeno sauce spicier by adding some jalapeno seeds instead of removing all seeds and membrane.
This recipe is spicy. 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

Find it online: https://heavenlyspiced.com/spicy-salmon-rice-bowl-with-mango-jalapeno-sauce/

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