Caribbean Salmon Bowls
Salmon is such a versatile food that is not only good for you, it also has a great flavor when done correctly. Originally seen here, this is a dish that has just the right amounts of carbs, but loaded with incredible flavor. Take a fork full and be transported to a Caribbean island with every bite.
Salmon is such a versatile food that is not only good for you, it also has a great flavor when done correctly. Originally seen here, Here is a dish that has just the right amounts of carbs, but loaded with incredible flavor. Take a fork full and be transported to a Caribbean island with every bite.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Caribbean Spice Rubbed Salmon
4 salmon fillets
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon allspice
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
1 large red mango (about 2 cups), peeled and diced
1/3 cup red onion, diced
3 tablespoons cilantro, chopped
Juice of half a lime
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1 cup uncooked quinoa, rinsed and cooked according to package instructions
If you don’t have quinoa, you can use brown rice
1 can black beans, rinsed and drained
In a small bowl whisk together all of the spices for the salmon fillets.
Divide the spice mixture evenly between the salmon and rub it into the fish.
Place the fillets on a *grill* that has been heated to medium high heat and the grates have been oiled.
Grill for about 4-6 minutes or until the salmon flakes when tested with a fork.
(*NOTE: If you don’t have a grill you can also broil the salmon in the oven or pan fry it.)
In a medium sized bowl toss together all of the ingredients for the mango salsa until combined.
In 4 bowls, place 1/2 a cup of cooked quinoa, 1/4 cup black beans, 1 salmon fillet, and some of the mango salsa.