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salmon bowls with avocado, rice, and mango

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!

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
Servings 2 servings
Calories 550 kcal
Author Monique Volz of AmbitiousKitchen.com


  • 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


  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 Facts
Chili Maple Lime Salmon Bowls with Forbidden Rice
Amount Per Serving (1 salmon bowl)
Calories 550 Calories from Fat 176
% Daily Value*
Fat 19.5g30%
Saturated Fat 4.2g26%
Carbohydrates 57.8g19%
Fiber 5g21%
Sugar 16.9g19%
Protein 40.8g82%
* Percent Daily Values are based on a 2000 calorie diet.