Caribbean Salmon Quinoa Bowls with Fresh Mango Salsa
By Emma Collins
Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Put dinner on the table in 40 minutes with these Caribbean salmon quinoa bowls. Grilled spice-rubbed salmon sits over quinoa and black beans with fresh mango salsa, bringing warm chili, cumin, allspice, coriander, cinnamon, and cayenne notes to every bowl.
The salmon gets a measured blend of chili powder, cumin, allspice, cinnamon, coriander, cayenne, salt, and pepper before it hits the grill. Use any quinoa you have, although tri-color quinoa adds visual contrast. Canned black beans keep assembly quick, while diced mango, red onion, cilantro, lime juice, and chili powder make a bright salsa without another cooking step.
The key cue is salmon that flakes easily when tested with a fork after about 4 to 6 minutes on a medium-high grill. Oil the grates first so the fillets release cleanly. The main mistake is leaving the fish on after it flakes, which can take away its tender texture. Toss the salsa only until combined so the mango pieces stay distinct.
Build each bowl with quinoa, black beans, one fillet, and mango salsa for a complete dinner in one dish. The separate components also make serving flexible, letting everyone add as much salsa as they want. Keep leftover components apart when possible so the salsa stays fresh-looking and the quinoa does not become wet.
Why you'll love this recipe
- Finishes in 40 minutes because the quinoa and beans are already cooked while the salmon grills and the mango salsa comes together in one bowl.
- Keeps prep manageable with canned black beans and cooked quinoa, leaving only the spice rub and fresh salsa to assemble before dinner.
- Uses no special equipment beyond a grill and bowls, and the source provides broiling or pan-frying options when grilling is not practical.
- Makes four individual bowls from clearly portioned components, so serving does not require a separate side dish or complicated plating.
- Relies on common dried spices for a warm Caribbean-style rub, turning straightforward salmon fillets into the main flavor focus.
- Limits cleanup because the salsa is tossed in one bowl and each finished portion layers quinoa, beans, salmon, and salsa directly.
Ingredients
- •4 fillets wild caught salmon
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •0.5 teaspoon allspice
- •0.25 teaspoon ground cinnamon
- •0.25 teaspoon ground coriander
- •0.13 teaspoon cayenne pepper
- •Kosher salt (to taste)
- •fresh ground black pepper (to taste)
- •2 cups mango (diced)
- •0.33 cup red onion (diced)
- •1 tablespoon cilantro (chopped)
- •0.5 lime lime juice
- •0.25 teaspoon chili powder
- •Kosher salt (to taste)
- •2 cups quinoa (cooked)
- •1 cup canned black beans (rinsed and drained)
Instructions
- 1
In a small bowl, whisk together all of the spices for the salmon fillets.
- 2
Divide the spice mixture evenly between the salmon and rub it into the fish.
- 3
Place the fillets on a grill heated to medium-high heat with oiled grates.
- 4
Grill for about 4 to 6 minutes, or until the salmon flakes when tested with a fork.
- 5
In a medium-sized bowl, toss together all of the mango salsa ingredients until combined.
- 6
In 4 bowls, place 1/2 cup cooked quinoa, 1/4 cup black beans, 1 salmon fillet, and some mango salsa.
FAQ
Nutrition (per serving)
Calories
439
Protein
28g
Fat
13g
Carbs
54g
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