Spicy Salmon Rice bowls with Mango Jalapeno sauce

Inspired by Dainty Chefs

Oozing with freshness and smokey chipotle flavour, these bowls will become a fav!

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Salmon & marinade

  • 1 1/2 lbs/680g of Salmon filet, skin removed and cubed
  • 3 tbsp Vegetable oil
  • 3 tbsp Chipotle in adobo sauce
  • 2 Chipotle Chilies in adobo sauce, chopped
  • 1/2 small Red Onion, finely diced (use other half for Salsa below)
  • 2 tbsp Lime juice
  • 2 tbsp Honey
  • 1 tsp Kosher salt


  • 1 1/2 cups/375mL Rajah rice blend (Basmati blend)
  • 1 tsp Lime juice
  • 1 cup/250ml Mango, diced - fresh or frozen
  • Salt & Pepper

Mango Jalapeno Sauce

  • 2-3 ripe Mangoes, peeled and removed from pit OR 1 1/2 cups/375ml cubed frozen mangoes, thawed.
  • 1 Jalapeno pepper, seeds and stem removed
  • fistful of fresh Cilantro
  • 2 limes, juiced
  • 2 tbsp of Water
  • 1 tbsp Olive oil
  • Salt & Pepper

Avocado Salsa

  • 2 ripe Avocados, peeled and diced
  • 3 tbsp Lime juice
  • 1/2 small Red Onion, diced (see marinade note above)
  • 2 tbsp fresh Cilantro, finely chopped
  • Salt & Pepper, to taste


  • fresh Cilantro, chopped



Place your marinade ingredients into a medium size measuring cup and blend with a hand immersion blender. Pour the marinade into a bowl and add the salmon cubes and stir to coat well. Cover and refrigerate for at least an hour and up to overnight.


Cook your rice according to package directions. Once cooked fluff the rice and add the lime juice, the diced mango, and salt and pepper to taste. Set aside covered until ready to assemble.


Prepare the mango jalapeno sauce by placing all the ingredients in a blender. Blend until smooth and creamy, and transfer to a jug or squeeze bottle and refrigerate until ready to use.


Take a medium sized mixing bowl and make the avocado salsa by tossing all the salsa ingredients together. Set aside.


Preheat the oven to 450F/230C and place a parchment sheet on a baking sheet or in a shallow casserole dish. Place your marinated salmon cubes, minus the marinade, onto your baking dish and bake for 6-8 minutes.


Assemble your bowls: divide the rice, salsa and salmon bites between 4 to 6 bowls (as desired). Drizzle or squeeze a generous portion of mango jalapeno sauce over top, and garnish with fresh cilantro. Serve.

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