Blackened Salmon Bowl with Mango Salsa & Chipotle Crema

Why You’ll Love This Recipe

This Blackened Salmon Bowl is packed with bold flavors that will awaken your taste buds. The blackened salmon provides a smoky, spicy base that complements the sweetness of the mango salsa, making every bite a perfect balance of heat and freshness. The chipotle crema adds a creamy, zesty kick that brings everything together, while the quinoa or rice and black beans add fiber and protein to keep you feeling satisfied. It’s a colorful, nutritious, and satisfying meal that’s easy to prepare and can be enjoyed for lunch or dinner.

Ingredients

For the Blackened Salmon:

• 1 pound salmon fillet, skin on or off

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 1 teaspoon cayenne pepper (or more, to taste)

• ½ teaspoon dried oregano

• ½ teaspoon salt

For the Mango Salsa:

• 1 ripe mango, diced

• ½ red onion, finely diced

• ½ red bell pepper, finely diced

• 1 jalapeño pepper, seeded and minced (optional)

• ¼ cup chopped cilantro

• 2 tablespoons lime juice

• Salt and pepper to taste

For the Chipotle Crema:

• ½ cup sour cream or Greek yogurt

• 1 tablespoon adobo sauce from canned chipotle peppers in adobo

• 1 tablespoon lime juice

• ¼ teaspoon cumin

• Salt to taste

For the Bowl:

• 1 cup cooked quinoa or rice

• 1 cup black beans, rinsed and drained

• 1 avocado, sliced

• Optional toppings: shredded cabbage, corn, other vegetables

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Blackened Salmon: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and salt. Rub the mixture evenly over both sides of the salmon fillet.

2. Cook the Salmon: Heat a large skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until cooked through and slightly blackened. The cooking time will depend on the thickness of your fillet.

3. Prepare the Mango Salsa: While the salmon cooks, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice in a medium bowl. Season with salt and pepper to taste.

4. Prepare the Chipotle Crema: In a small bowl, whisk together the sour cream (or Greek yogurt), adobo sauce, lime juice, and cumin. Season with salt to taste.

5. Assemble the Bowls: Divide the cooked quinoa or rice between two bowls. Top with the black beans, sliced avocado, blackened salmon, mango salsa, and chipotle crema. Add any desired extra toppings, such as shredded cabbage or corn.

6. Serve: Serve immediately and enjoy your delicious and healthy Blackened Salmon Bowl with Mango Salsa & Chipotle Crema!

Servings and Timing

This recipe serves 2 people.

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Protein Options: You can swap the salmon for other proteins such as grilled chicken, shrimp, or tofu if you prefer.

• Spice Level: Adjust the amount of cayenne pepper and jalapeño in the salsa to make the dish more or less spicy to your liking.

• Grain Options: Feel free to substitute quinoa with rice, couscous, or a leafy green base like spinach or kale.

• Vegan Version: Use plant-based yogurt for the chipotle crema and replace the salmon with a vegetable like roasted cauliflower or grilled portobello mushrooms.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The salsa and crema are best enjoyed fresh, but you can keep the components separate to preserve their freshness.

• Reheating: To reheat the salmon, warm it in a skillet over low heat for a few minutes, or microwave it for about 30-45 seconds. Reheat the quinoa or rice in the microwave or on the stovetop. Avoid reheating the salsa and crema as they are best served fresh.

FAQs

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it thoroughly before cooking.

2. What can I substitute for the mango if it’s not in season?

You can substitute mango with pineapple or papaya for a similar sweet, tropical flavor.

3. Can I use Greek yogurt instead of sour cream for the crema?

Yes, Greek yogurt is a great substitute for sour cream and will add a tangy flavor to the crema.

4. Can I make the mango salsa ahead of time?

Yes, you can make the salsa a few hours ahead of time. Just be sure to store it in an airtight container in the refrigerator.

5. How can I adjust the spice level of the chipotle crema?

To make the crema milder, reduce the amount of adobo sauce. You can also add more yogurt or sour cream to balance out the heat.

6. Is there a non-dairy option for the crema?

Yes, you can use a plant-based yogurt to make the crema dairy-free.

7. Can I add other vegetables to the bowl?

Absolutely! Feel free to add any vegetables you like, such as corn, roasted sweet potatoes, or grilled zucchini.

8. How do I know when the salmon is cooked through?

The salmon should easily flake with a fork and have an internal temperature of 145°F (63°C) when fully cooked.

9. Can I use white rice instead of quinoa?

Yes, white rice is a great alternative to quinoa in this recipe.

10. Can I freeze the leftovers?

While the salmon and other components can be frozen, the salsa and crema are best enjoyed fresh. Freeze the salmon and grains separately for the best texture upon reheating.

Conclusion

This Blackened Salmon Bowl with Mango Salsa & Chipotle Crema is a flavorful, healthy, and easy-to-make meal that combines smoky salmon, refreshing mango salsa, and creamy chipotle sauce for a perfect balance of heat and freshness. It’s customizable to suit your preferences and can be served with a variety of grains or vegetables. Whether you're cooking for yourself or sharing with friends, this dish is sure to impress with its vibrant flavors and satisfying ingredients.

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