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Blackened Salmon Bowl with Mango Salsa & Chipotle Crema

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This Blackened Salmon Bowl with Mango Salsa & Chipotle Crema is a vibrant and healthy meal that combines smoky, spicy salmon with a refreshing mango salsa and creamy chipotle crema. Served over quinoa or rice, this nutritious dish is perfect for a quick dinner or meal prep. Packed with bold flavors and healthy ingredients, it’s an easy and satisfying option 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 (adjust to taste)

1/2 teaspoon dried oregano

1/2 teaspoon salt

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely diced

1/2 red bell pepper, finely diced

1 jalapeño pepper, seeded and minced (optional)

1/4 cup chopped cilantro

2 tablespoons lime juice

Salt and pepper to taste

For the Chipotle Crema:

1/2 cup sour cream or Greek yogurt

1 tablespoon adobo sauce from canned chipotle peppers in adobo

1 tablespoon lime juice

1/4 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

Instructions

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

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

  • Make the Mango Salsa: Combine 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.

  • Make the Chipotle Crema: Whisk together sour cream (or Greek yogurt), adobo sauce, lime juice, and cumin in a small bowl. Add salt to taste.

  • Assemble the Bowls: Divide the cooked quinoa or rice between two bowls. Top with black beans, sliced avocado, blackened salmon, mango salsa, and chipotle crema. Add any additional toppings you prefer.

  • Serve: Serve immediately and enjoy!

Notes

  • For a milder dish, adjust the amount of cayenne pepper and jalapeño in the salsa.

  • You can substitute the salmon with other proteins like grilled chicken, shrimp, or tofu.

  • For a vegan version, replace the salmon with roasted cauliflower or grilled portobello mushrooms and use plant-based yogurt for the crema.

Find it online: https://recipesbyjanet.com/blackened-salmon-bowl-with-mango-salsa-chipotle-crema/