30 Minute Chili Maple Lime Salmon Bowls with Forbidden Rice

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!

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

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

Just the other day, I stepped into Whole Foods after a class at Crosstown Fitness. Usually I head there after my workout. Normally I shop at Trader Joe’s because it’s much cheaper, but Whole Foods happens to be incredibly convenient when I need last minute ingredients. Plus sometimes they have pretty good deals on produce (all the berries right now!).

Anyway the guy behind the fish counter started talking to me about Copper River King Salmon. Apparently it’s only seasonal 3 weeks out of the year and comes straight from Alaska. He kept going on about how it was the best salmon, and I could tell by the bright red color that it was unique. Thankfully, he was kind enough to give me a small sample of the king salmon… and it was AMAZING. Unfortunately I will say the price per pound was kind of out of control, which is why I opted to get their other salmon they had, but I’m still thankful for the opportunity to have sampled it.

Have any of you had Copper River King Salmon before? I’d love to know what you think!

Anyway, onto these amazing salmon bowls that are a quick, easy dinner for 30 Minute Thursdays. 

chili lime salmon bowl with mango & edamame mixed with forbidden rice

Ingredients in chili lime salmon bowls

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 add 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 the 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.

The salmon glaze is another favorite of mine 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.

chili lime salmon bowls with mango, edamame mixed and black rice

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.

chili maple lime salmon bowls with mango, edamame & forbidden rice

How to make chili lime salmon bowls

  1. First cook your forbidden 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.
  2. 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, skin side down.
  3. Make the chili lime glaze: 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.
  4. Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.

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.

chili lime salmon bowls with mango & edamame mixed with sweet forbidden rice

How to grill salmon

  1. Preheat a gas grill over medium-high heat and pour or generously brush the chili lime glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done.
  2. Place salmon skin side down first on grill or on foil (to seal in the flavors!) close grill lid and grill about 6-8 minutes. It’s easier to grill skin side down first so you can slide a spatula under the skin for flipping once it crisps up.
  3. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but just like baking it, it’s best to undercook rather than overcook your filets.

I think you’ll LOVE this easy meal. If you plan it right, you can have dinner done in 30 minutes.

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

5 from 1 vote
salmon bowls with avocado and black rice
Course Dairy Free, Dinner, Gluten Free, Lunch, Salmon, Seafood
Cuisine American
Keyword chili lime salmon, healthy salmon bowls, salmon bowls
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 2

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

  1. 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.
  2. 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.
  3. 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.
  4. Divide mango & rice mixture between two bowls, and add salmon on top. Garnish with green onion and cilantro if desired.
  5. 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.

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

More healthy salmon recipes you might like:

Spicy Maple Salmon

Blackened Salmon Tacos with Mango Guacamole

Blue Corn Breakfast Tacos with Salmon

Sesame Ginger Sweet Teriyaki Salmon

Damn Good Salmon Taco Bowls For Two

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