30 Minute Chili Maple Lime Salmon Bowls

I’ve loved salmon for years. It’s the BEST easy healthy meal out there, am I right?

I created this unique, absolutely delicious salmon recipe after getting the finest cut of Copper River King Salmon from Whole Foods a few years ago. Apparently it’s seasonal only 3 weeks a year and comes straight from Alaska. It was really AMAZING and I made these quickly, wonderful Chili Lime Salmon Shells with it.

I will say the price per pound was kind of out of control which is why I still choose other salmon they sell. Perfectly cooked salmon in this recipe pairs with nutty forbidden rice (aka black rice), tender edamame, and juicy mango. OBSESSED.

Looking for more 30 minute meals?

Enter your email address below to receive mine FREE e-book featuring our best 30 minute dinners straight to your inbox!

Choose your salmon

If you’ve ever bought salmon, you know that they come in a ton of different varieties. Here are a few things to keep in mind when shopping for prescriptions:

Wild vs Farmed. You can choose wild or farmed, it’s up to you. Farm raised salmon tends to be milder in flavor and fatty/buttery in texture, while wild salmon on the other hand can be slightly more expensive but is leaner, pinker in color and rich in minerals such as zinc and iron. Both are delicious!
Skin on vs off. Choose a salmon that still has the skin on. This keeps the salmon particularly aromatic and makes it easier to grill.
Different types of salmon. The most common types of salmon you will find at the grocery store are King/Chinook, which is large and high in fat, Sockeye, which is more red/orange in color, Coho/Silver salmon, which has bright red flesh, and Atlantic salmon , which is always bred. I’ve also included a recipe with delicious smoked salmon!

Ingredients in Chili Lime Salmon Bowls

The salmon glaze is my favorite, inspired by a former vegetarian dish. I used essentially the same dressing to glaze the salmon and it turned out to be beautifully sweet, tangy, and with lots of good flavor from the chilli powder and garlic. Yummy. You need a few fresh ingredients and some yummy spices to make these Easy Chili Maple Lime Salmon Bowls absolutely delicious.

Salmon: I like to use small (about 6 ounces) wild salmon fillets in this recipe for optimal freshness and a great portion size for each person.
Pure Maple Syrup: a little maple syrup adds just a hint of sweetness to this bright chilli-lime glaze.
lime juice: from a freshly squeezed lime for the perfect sharpness in the glaze.
Chili powder: the ultimate spice and combination with the lime juice.
Garlic: Who doesn’t love a little garlic flavor with seafood? Yummy.
coconut oil: They add some coconut oil to the forbidden rice to make it extra delicious with a touch of coconut flavor.
Forbidden Rice: Also called black rice, this is available at most grain or global grocery stores.
Mango: for a succulent sweetness in every bite to pair with the chilli-lime glaze.
Edamame: I love the texture of the edamame with the rice and salmon in here, plus it adds some extra protein!
Coriander, Spring Onion & Avocado: to garnish and serve these gorgeous Chili Lime Salmon Bowls.

What is forbidden rice?

Forbidden rice is also known as black rice: it is chewy, slightly sweet, nutty, high in protein and lower in carbohydrates than regular white rice. They cook it just like regular rice! I’m a HUGE fan of having it at my favorite local sushi place here in Chicago.

Black rice on errrthang please. Also, the name forbidden rice just sounds cool.

Customize your Chili Lime Salmon Bowls

These beautiful salmon bowls are easy to customize to your taste preferences! Here are some subs and swaps I can recommend:

Choose your grain: If you can’t find forbidden rice, you can also use white basmati rice, jasmine rice, or even quinoa or cauliflower rice!
Choose your vegetables: I think diced pineapple would be delicious in place of the mango, and you could add snow peas or regular peas in place of the edamame.
Try a new protein: Feel free to use the glaze/marinade to prepare shrimp, chicken or even tofu!

How to make Chili Lime Salmon Bowls

Cook your rice. Start by cooking your rice in a small saucepan until it’s nice and fluffy. Once ready, stir in the mango, coconut oil, edamame, and salt.
Prepare your salmon. While the rice is cooking, place the salmon fillets, skin-side down, on a baking sheet lined with parchment paper. Whisk together all the ingredients for the glaze and pour or brush the glaze over the salmon – remember to save 1 tablespoon once it’s ready and be careful not to double-dip! Bake the salmon at 400 degrees F.
Assemble the shells. Divide the mango-rice mixture between two bowls and top with the salmon. Garnish with spring onions and coriander, if you like, and enjoy!

Tip for baking salmon

Always err on the side of undercooking rather than overcooking the salmon; For each inch of thickness, you’ll need to bake it at about 400 degrees F for 15 minutes or until the salmon is opaque and flakes easily with a fork. My salmon usually comes out perfect after 18 minutes.

Would you like to grill your salmon instead?

Great idea! Get all of my salmon grilling tips and tricks in this post. It’s the perfect summer meal!

More 30-Minute Meals You’ll Love

Looking for more 30 minute meals?

Enter your email address below to receive mine FREE e-book featuring our best 30 minute dinners straight to your inbox!

When you make these Healthy Chili Lime Salmon Bowls, leave a comment below to let me know how it turned out, or take a picture, upload to Instagram and tag #ambitiouskitchen! xo.

Chili Maple Lime Salmon Bowls with Forbidden Rice

Delicious and easy Chili Lime Salmon Bowls with Sweet Forbidden Rice, Mango and Edamame. You’ll love the hint of maple in these healthy salmon bowls for the perfect 30 minute weeknight dinner for two!

Ingredients

2
(6 oz) Wild Salmon Fillets
1
tablespoon
pure maple syrup
1
small lime, juiced
1
teaspoon
chilli powder
3
cloves
garlic, chopped
1
teaspoon
virgin coconut oil
1/2
Cup
uncooked black rice (also known as forbidden rice)
1/2
Mango, diced
1/2
Cup
cooked peeled edamame
1/8
teaspoon
Salt
For garnish: cilantro and spring onions
Optional: avocado slices

instructions

First, cook the rice: In a small saucepan, add 1 cup of water with 1/2 cup of forbidden rice and set over high heat. Bring to a boil, reduce heat to low, cover and cook for 25 minutes. Once the rice is ready, stir in the mango, coconut oil, edamame, and salt.
While the rice is cooking, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place the salmon fillets, skin side down, 2cm apart on baking paper.
In a small bowl, whisk together the maple syrup, lime juice, chili powder, and garlic. Pour or brush the glaze generously over the salmon, reserving 1 tablespoon for glazing once the salmon is ready. Bake for 15-20 minutes or until salmon is done and flakes with a fork.
Divide the mango-rice mixture between two bowls and top with the salmon. Garnish with spring onions and coriander, if you like.
If you time this right, this can easily be a 30 minute dinner from start to finish.

recipe notes

Tip for baking salmon: Always err on the side of undercooking rather than overcooking the salmon; For each inch of thickness, you’ll need to bake it at about 400 degrees F for 15 minutes or until the salmon is opaque and flakes easily with a fork. My salmon usually comes out perfect after 18 minutes.

Read the full post for tips, tricks, and ways to customize your salmon bowls! Learn how to grill perfect salmon here.

Nourishment

Servings: 2 servings

Serving size: 1 salmon bowl

Calories: 550 calories

Fat: 19.5g

Saturated Fatty Acids: 4.2g

Carbohydrates: 57.8g

Fiber: 5g

Sugar: 16.9g

Protein: 40.8g

This post was originally published on July 6, 2017 and republished on May 9, 2023.

Source link