Mexican Broiled Salmon Bowls with Fresh Corn Mango Salsa

5 from 1 vote

Mexican Broiled Salmon Bowls with Fresh Corn Mango Salsa

These Mexican Salmon Rice Bowls are healthy, delicious, and bursting with South-of-the-Border flavor. They're easy enough for every day but elegant (and amazing) enough for entertaining!

Prep Time45

Cook Time5

Total Time50

Course: Main Course

Cuisine: Mexican, South West

Keyword: Mexican Broiled Salmon, Mexican Broiled Salmon Bowls, Mexican Salmon

Servings:

Calories: 490kcal

Author: Chris Scheuer

Ingredients

For the Honey Lime Cilantro Sauce:

1 cup roughly chopped cilantro
1 medium clove garlic
¼ cup fresh lime juice
2 ½ tablespoons honey
1 teaspoon ground coriander
½ teaspoon kosher salt
½ cup extra virgin olive oil

For the Fresh Corn Mango Salsa:

4 ears fresh corn unhusked
1 large mango diced small
¼ medium red onion diced small
1 medium bell pepper diced small
1 jalapeño veins and seeds removed finely chopped
1 medium avocado diced small

For the salmon:

1 tablespoon extra virgin olive oil
3-4 6-ounce salmon filets cut into 1-inch pieces (you could also use an 18-24 ounce (510-680g) large fillet of salmon)
For the rub/ spice mixture:
1 tablespoon brown sugar
1 ½ teaspoons garlic salt
1 ½ teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon black pepper

For serving:

2-3 cups cooked black or white rice
lime wedges optional
crispy tortilla strips optional (see recipe instructions below for how to prepare)

US Customary - Metric

Instructions

For the Honey Lime Cilantro Sauce:

Combine all sauce ingredients except olive oil in a food processor or blender. Pulse on and off until smoothly pureed. Add the olive oil and pulse a few times more times, just until combined. Transfer to a storage container or cruet for serving.

For the Fresh Corn Mango Salsa:

Place two ears of corn in the microwave and cook on high power for 4 minutes. Remove from the microwave with a pot holder or clean kitchen towel.
Cut off the stem end and using the pot holder or kitchen towel, pull off the husk and silk as demonstrated in the video in the post.
Repeat for the remaining two ears of corn. (Refer to the video above in the post.)
Place the corn on a cutting board and, using a long sharp knife, cut the kernels from one side of the cob. Rotate the cob and continue to cut until all of the kernels have been removed. Transfer the corn to a medium size bowl as you cut it from the cobs.
Add all salsa remaining salsa ingredients, except the avocado, to the bowl with the corn and set aside.
Right before serving, add the diced avocado and 2 tablespoons of the Honey Lime Cilantro Sauce. Stir gently to combine.

For the Salmon:

Line a rimmed baking sheet with foil and spray it with non-stick cooking spray or rub it with a bit of oil. Set aside. Position one of your oven’s baking racks so it’s about 4 inches from the broiler element of your oven. Preheat the broiler to high (if you have that option).
Place the salmon chunks in a medium size shallow bowl and drizzle with the olive oil. Stir to coat the salmon with oil. Sprinkle with the rub/ spice mixture and toss to coat all of the surfaces.
Transfer the salmon to the prepared sheet pan, spreading out the chunks so they are separated on the pan. Drizzle any remaining oil/spice mixture over the salmon.
Broil the salmon chunks for 1-2 minutes or until just started to brown lightly then flip each piece over and broil another 2-3 minutes until nicely charred. The exact broil time will depend on the intensity of your broiler plus the thickness of your salmon. Remove the salmon from the oven and allow them to sit on the pan for 2-3 minutes before serving.

For serving:

Divide the rice between 4 serving bowls. Top with the salmon and the salsa. Drizzle with more of the Honey Lime Cilantro Sauce. Serve with lime wedges and crispy tortilla strips, if desired. Pass extra sauce at the table.

For the optional crispy tortillas strips:

To make the crispy tortilla strips, preheat the oven to 350F. Stack 6 6-inch corn tortillas on top of each other. Stack the halves on top of each other. Cut the tortillas into thin strips and place on a sheet pan. Drizzle lightly with oil and a sprinkle of kosher salt. Toss with your hands to coat the strips with the oil. Bake for 15-20 minutes or until nicely golden, tossing to redistribute, every 5 minutes. Transfer to a paper towel lined plate until cool. Store any leftovers in an airtight container or zip-lock bag.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition