30 Minute Chili Maple Lime Salmon Bowls with Forbidden Rice

Staff Reporter

1 year ago

I’ve been loving salmon for years and years. It’s the BEST easy healthy meal out there, am I right?

I created this unique, absolutely delicious salmon recipe after getting the most gorgeous piece of Copper River King Salmon from Whole Foods a few years back. Apparently, it’s only seasonal 3 weeks out of the year and comes straight from Alaska. It was truly was AMAZING and I made these quick, wonderful chili lime salmon bowls with it.

I will say the price per pound was kind of out of control, which is why I still opt for other salmon that they sell. Perfectly cooked salmon in this recipe pairs with nutty forbidden rice (AKA black rice), tender edamame, and juicy mango. OBSESSED.

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Choosing your salmon

If you’ve ever bought salmon you’ll know that it comes in a ton of different varieties. Here are things to consider when buying it for recipes:

Wild vs. farmed. You can choose wild or farmed, it’s up to you. Farm-raised salmon tends to be milder in flavor and more fatty/buttery in texture, while on the other hand, wild salmon can be a little more spendy, but is leaner, pinker, and higher in minerals such as zinc and iron. Both are delicious!
Skin on vs off. Choose a salmon with the skin still on it. This will help keep the salmon extra flavorful, plus it’s easier to grill.
Different varieties of salmon. The most common types of salmon you’ll find at the grocery store are King/Chinook, which is large with a high fat content, Sockeye, which is more red/orange in color, Coho/Silver salmon, which has bright red flesh, and Atlantic Salmon, which is always farmed. I also included a recipe with delicious smoked salmon!

Ingredients in chili lime salmon bowls

The salmon glaze is my favorite, inspired by a former vegetarian dish. I used essentially the same dressing to glaze the salmon and it turned out beautifully sweet, tangy and with plenty of good flavor from the chili powder and garlic. YUM. You’ll need some fresh ingredients and a few delicious seasonings to make these easy chili maple lime salmon bowls absolutely delicious.

Salmon: I like to use small (about 6oz) wild salmon filets in this recipe for optimal freshness and a great serving size for each person.
Pure maple syrup: a little maple syrup adds just a touch of sweetness to that bright chili lime glaze.
Lime juice: from a freshly squeezed lime for the perfect amount of tang in the glaze.
Chili powder: the ultimate seasoning and combination with the lime juice.
Garlic: who doesn’t love a little garlicky flavor with seafood? Yum.
Coconut oil: you’ll add a bit of coconut oil to the forbidden rice to make it extra delicious with a hint of coconut flavor.
Forbidden rice: this is also called black rice and can be found at most grocery stores with grains or global products.
Mango: for a juicy sweetness in every bite to pair with the chili lime glaze.
Edamame: I love the texture of edamame with the rice and salmon in here, plus it adds some additional protein!
Cilantro, green onion & avocado: to garnish and serve these gorgeous chili lime salmon bowls.

What is forbidden rice?

Forbidden rice is also known as black rice: it’s chewy, slightly sweet, nutty, higher in protein and lower in carbs than regular, white rice. You cook it the same way you’d cook regular rice, too! I’m a HUGE fan of having it at my favorite local sushi spot here in Chicago.

Black rice on errrthang please. Plus the name forbidden rice just sounds cool.

Customize your chili lime salmon bowls

These beautiful salmon bowls are easy to customize to your taste preferences! Here are some subs and swaps I can recommend:

Choose your grain: if you can’t find forbidden rice feel free to use white basmati rice, jasmine rice, or even quinoa or cauliflower rice!
Pick your veggies: I think cubed pineapple would be delicious in place of the mango, and you could add snow peas or regular peas in place of the edamame.
Try a new protein: feel free to use the glaze/marinade to cook up some shrimp, chicken, or even tofu!

How to make chili lime salmon bowls

Cook your rice. Start by cooking your rice in a small pot until it’s nice and fluffy. Once it’s done, stir in the mango, coconut oil, edamame, and salt.
Prep your salmon. While the rice cooks, place your salmon filets skin-side down on a parchment-lined baking sheet. Whisk together all of the glaze ingredients and pour or brush the glaze over the salmon — remember to reserve 1 tablespoon for once it’s done, and be sure you don’t double-dip! Bake the salmon at 400 degrees F.
Assemble the bowls. Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired and enjoy!

Tip for baking salmon

Always err on the side of undercooking rather than overcooking salmon; for every inch of thickness, you’ll need to bake it for 15 minutes at around 400 degrees F or until the salmon is opaque and easily flakes with a fork. My salmon usually always comes out perfect at 18 minutes.

Want to grill your salmon instead?

Great idea! Get all of my tips and tricks for grilling salmon in this post. It’s the perfect summer meal!

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If you make these healthy chili lime salmon bowls, leave a comment below to let me know how it turned out or snap a picture, upload it to Instagram and tag #ambitiouskitchen! xo.

Chili Maple Lime Salmon Bowls with Forbidden Rice

4.75 from 4 votes

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Delicious and easy chili lime salmon bowls with sweet forbidden rice, mango and edamame. You’ll love the hint of maple in these healthy salmon bowls for the perfect, 30-minute weeknight dinner for two!

Ingredients

2 (6 oz) wild salmon filets
1 tablespoon pure maple syrup
1 small lime, juiced
1 teaspoon chili powder
3 cloves garlic, minced
1 teaspoon virgin coconut oil
1/2 cup uncooked black rice (also known as forbidden rice)
1/2 mango, diced
1/2 cup cooked shelled edamame
1/8 teaspoon salt
To garnish: Cilantro and green onion
Optional: Avocado slices

Instructions

First cook the rice: Add 1 cup of water with 1/2 cup of forbidden rice to a small pot and place over high heat. Bring to a boil, the reduce heat to low, cover and cook for 25 minutes. Once rice is done stir in mango, coconut oil, edamame and salt.
While the rice cooks, preheat oven to 400 degrees F. Line a large baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper, skinside down.
In a small bowl, whisk together maple syrup, lime juice, chili powder and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork.
Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.
If you time this correctly, this can easily be a 30 minute dinner from start to finish.

Recipe Notes

Tip for baking salmon: always err on the side of undercooking rather than overcooking salmon; for every inch of thickness, you’ll need to bake it for 15 minutes at around 400 degrees F or until the salmon is opaque and easily flakes with a fork. My salmon usually always comes out perfect at 18 minutes.

See the full post for tips, tricks & ways to customize your salmon bowls! Learn how to grill perfect salmon here.

Nutrition

Servings: 2 servings

Serving size: 1 salmon bowl

Calories: 550kcal

Fat: 19.5g

Saturated fat: 4.2g

Carbohydrates: 57.8g

Fiber: 5g

Sugar: 16.9g

Protein: 40.8g

This post was originally published on July 6th, 2017, and republished on May 9th, 2023.