Estimated reading time: 3 minutes
My healthy Caribbean salmon bowl recipe is so easy to make and only takes 30 minutes from start to finish. Plus, it is gluten free, low fat and only has 4 Weight Watchers points.
This healthy little dinner contains chili rubbed salmon, coconut curry cauliflower rice, black beans and a mango salsa. It is light and refreshing and makes for a great lunch (if you have any leftovers).
If salmon isn’t your favorite fish or if you just can’t find any fresh then substitute another flaky fish, shrimps or even scallops in this Caribbean salmon bowl recipe.
Similarly, if mango isn’t your jam, then make the salsa with pineapple or peaches. This recipe can be adapted in so many ways!
Check out my other healthy recipes like my MOROCCAN SALMON BOWL, SEARED PORK CHOPS WITH APPLE AND CABBAGE or MANGO & COCONUT BAKED OATMEAL.
For anyone doing KETO, omit the black beans.
INGREDIENTS
- CHILI RUBBED SALMON
- Salmon (or a different type of fish/shrimp/scallops)
- Chili powder & Cumin
- Salt & Pepper
- Lime juice
- BLACK BEANS
- Black beans
- Bell pepper ( any color)
- Shallot
- Tomato
- Cumin
- Chili powder
- Broth (any kind)
- Cilantro
- Salt & Pepper
- COCONUT CAULIFLOWER RICE
- Cauliflower rice (I use frozen)
- Coconut milk, canned (use light to lower fat)
- Red curry paste
- Lime rind
- Coconut oil
- MANGO SALSA
- 1Mango (or pineapple/ peach)
- Shallot
- Jalapeno
- Cilantro
- Honey
- Lime juice
There are so many different ways to turn this Caribbean salmon bowl recipe into a creation of your own by simply substituting out different proteins and fruit.
Of course, any type of rice will work in this recipe, but it will affect the nutritional values. If you are making rice instead of cauliflower rice, then mix the red curry paste and the coconut milk in a separate pan and allow to simmer for a couple of minutes before adding it to the cooked rice. Alternately, you could cook the rice in a mixture of coconut milk and water while adding the curry paste in the beginning.
INSTRUCTIONS
- PREP THE FISH. Clean the salmon and pat dry with paper towels. Add the spices (not lime juice yet) and allow to marinate.
- MAKE THE BEANS. Sauté the shallot and bell pepper, then add the remaining ingredients. Let simmer.
- PREPARE THE SALSA. Dice the mango, shallot, jalapeno, and cilantro and add to a bowl. Squeeze lime juice over the top and mix in a small amount of honey.
- MAKE THE CAULIFLOWER RICE. I cook the frozen cauliflower rice according to the package instructions and then drain out as much liquid as I can. Then add it to a skillet with a tsp of coconut oil and sauté while incorporating the curry paste, coconut milk and rind from the lime. Add salt to taste.
- COOK THE SALMON. In a skillet, add a small amount of oil and pan sear the salmon over medium heat until cooked through (about 5 minutes).
- ASSEMBLE YOUR CARIBBEAN SALMON BOWL AND ENJOY!
I hope you love this recipe as much as we do in our home. Let me know what you think by leaving a comment or a star rating. I love hearing your feedback and also answering any questions that you may have.
OTHER RECIPES YOU MAY LIKE
CARIBBEAN SALMON BOWL
Ingredients
CHILI RUBBED SALMON
- 1 lb Salmon cubed
- 1 tbsp Chili powder
- 1 tsp Cumin
- ¼ tsp Salt
- ¼ tsp Black pepper
- ½ medium Lime juiced
BLACK BEANS
- 14 oz Black Beans, canned drained & rinsed
- ½ medium Shallot diced
- ½ medium Bell pepper diced
- ½ medium Tomato diced
- 1 tsp Chili powder
- 1 tsp Cumin
- ¼ cup Broth any variety
- 2 tbsp Cilantro, fresh chopped
- 1 tsp Olive oil
MANGO SALSA
- 1 medium Mango diced
- ¼ medium Shallot diced
- 1 medium Jalapeno seeded and diced
- 1 tsp Honey
- ½ medium Lime juiced
- 2 tbsp Cilantro chopped
CURRY CAULIFLOWER RICE
- 1 pkg Frozen Cauliflower Rice cooked and drained
- 1 tsp Coconut oil
- ½ tsp Red curry paste
- ½ cup Canned Coconut milk, light
- 1 tsp Lime rind
- Salt to taste
Instructions
PREP THE SALMON
- Clean the salmon and pat dry with paper towels. Cut into cubes and add to a bowl with the dry seasonings. Let marinate until the black beans, cauliflower rice and the mango salsa has been prepared.
BLACK BEANS
- In a sauce pan, sauté the shallot and bell pepper in 1 tsp of oil over medium heat for 5 minutes. Add the beans, tomato, cumin, chili powder, broth and cilantro. Simmer over low heat.
MANGO SALSA
- Dice the mango, jalapeno, shallot and add to a bowl. Add the honey and lime juice and combine along with the cilantro. Set aside.
COCONUT CURRY CAULIFLOWER RICE
- Cook the cailiflower rice according to the package instructions and drain out as much excess liquid as you can.
- In a large skillet, over medium heat, add the coconut oil and the cauliflower rice and sauté for a couple of minutes. Then add the red curry paste, lime rind and the coconut milk. Let simmer for 5 minutes and add salt to taste.
COOK THE SALMON
- In a large skillet over medium heat add a tbsp of cooking oil and sauté the salmon until cooked through (about 5 minutes). Squeeze lime juice over the top.
Notes
