Chili Maple Lime Salmon Bowls with Forbidden Rice

• servings: 2 servings
• active time: 5 minutes
• total time: 30 minutes

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

Directions

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.

Nutrition

• Serving Size: 1 salmon bowl
• Calories: 550 kcal
• Total Fat: 19.5 g
• Saturated Fat: 4.2 g
• Total Carbohydrate: 57.8 g
• Dietary Fiber: 5 g
• Total Sugars: 16.9 g
• Protein: 40.8 g