AuthorMike EgrieCategory, DifficultyIntermediate
Mango Lime Salmon & Rice Bowl
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 North Coast Seafoods Chef’s Catch™ Mango & Lime Salmon Fillets
 2 packages (8.5 ounces each) ready to serve cooked brown basmati rice
 2 cups classic coleslaw mix
 ½ cup fresh mango salsa
 ¼ cup unsalted dry roasted pepitas
1

Preheat oven to 450°. Line rimmed baking pan with foil; spray with cooking spray. Place salmon on prepared pan; roast 15 minutes or until internal temperature reaches 145°.

2

Prepare rice as label directs.

3

In large bowl, toss coleslaw and salsa. Divide rice into 4 bowls; top with salmon, coleslaw mixture and pepitas.

Chef Tips: Customize this dish by swapping the salmon with Ancho-Coffee Flat Iron Steak and/or the rice with cauliflower rice.

For an easy grab-and-go lunch, bowls can be prepared, covered and refrigerated for up to 2 days; serve cold.

 

Ingredients

 4 North Coast Seafoods Chef’s Catch™ Mango & Lime Salmon Fillets
 2 packages (8.5 ounces each) ready to serve cooked brown basmati rice
 2 cups classic coleslaw mix
 ½ cup fresh mango salsa
 ¼ cup unsalted dry roasted pepitas

Directions

1

Preheat oven to 450°. Line rimmed baking pan with foil; spray with cooking spray. Place salmon on prepared pan; roast 15 minutes or until internal temperature reaches 145°.

2

Prepare rice as label directs.

3

In large bowl, toss coleslaw and salsa. Divide rice into 4 bowls; top with salmon, coleslaw mixture and pepitas.

Mango Lime Salmon & Rice Bowl
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