honey cilantro salmon bowls with mango pineapple salsa
Ain’t nobody fresher than my mothaforkin bowl.
Before I sat down to write this, I enjoyed a stroll around the river. The springlike breeze was impeccable, cool enough to stay the burn of the sun yet not enough to warrant extra layers. I chatted with mom, looked at the dogs, listened to birds and the whoosh of water. I had a pretty good day before that, and getting outside in the bright midday just cemented the positive vibes I’d created.
Sometimes, you just need some sunshine. Not to say that’s a cure-all for every ailment in existence, but a little fresh air goes a long way.
This bright, springy recipe is an ode to warmer days and the outdoors. Honey Cilantro Salmon Bowls are colorful, fresh, and easy to make on a weeknight, yet stunning enough for a gathering. I’ve started seeing pineapples pop up more frequently (and at better prices) in the stores, and can’t resist picking up a plump and juicy dude when I have the counter space.
The combination of mango and pineapple is remarkable. The salsa isn’t even fancy, but the mix of fruits with fresh herbs and some spicy, briny pickled jalapenos just hits the spot alongside the savory roasted salmon. Keep a bit of that honey marinade to drizzle over each bowl at the end. Leftovers? Stupendous. An enviable meal prep to make peeping weirdos peer over your shoulder for a double-take.
Something’s Fishy In Here
Salmon, to be precise.
Start off with the marinade. You only need 15 minutes to let the salmon rest in its herby bath, but if you want to prep this the day before, you definitely can: the salmon tastes awesome after a 24-hour soak.
Dry off your salmon filets really well – the sauce will stick better if the fish isn’t slippery – and cut into chunks. I do around 1 inch pieces, and throw them in a large bowl or dish.
Whisk up a bevy of tasty goodies, including cilantro, chipotle chili powder, and honey, and pour most of the mix over the fish. Leave about 1/3 of it to drizzle over your bowl later. If you want to marinate for more than 30 minutes, cover the fish and refrigerate. You don’t want anything actually fishy happening.
When you’re ready to roast, set the salmons on a baking sheet and bake it up. I always broil the pieces for the final 2-3 minutes or so to get some nice blackening on the edges. Fucking great.
Mangooooh Yeaaaaah
Like I said before, mango and pineapple together are a big worthy marriage. Holy nuts. This part wasn’t really in the original plan, but I had a mango I needed to use, so it just made sense to toss it into this dish. Waste not, bitches.
My biggest key in this salsa is the addition of fresh mint and pickled jalapenos. Ok, that’s two keys. You can buy pickled jalapenos almost anywhere but I think Trader Joes’ are the best. Toss the pineapple, mango, and jalapenos with the mint, some cilantro (or basil if you have the genetic aversion), and lime juice. Taste for salt and sprinkle in as needed.
With that, your bowl is pretty much done. I usually roast up some broccoli to go with it, or chop up some lettuce and turn it into a salad when I don’t feel like rice. Always some more fresh limes, extra cilantro, a dab of Greek yogurt…You can add a number of things to your bowl and it’ll be fab. Just don’t forget the extra dressing. Perfect.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Neither a pine nor an apple (but still tasty):
Crispy Jerk Shrimp Tacos with Coconut Pineapple Salsa
Sheet Pan Hot Honey Shrimp Tacos with Pineapple Salsa Verde
Jerk Shrimp Fajitas with Tequila Pineapple Salsa
honey cilantro salmon bowls with mango pineapple salsa
Ingredients
- 1 lb salmon, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1/3 cup fresh cilantro, chopped
- white or brown rice, limes, and extra cilantro, for serving
mango pineapple salsa
- 2 cups fresh pineapple chunks
- 1 mango, cut into chunks
- 1/3 cup pickled jalapenos
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh mint, chopped
- 2-3 tbsp lime juice (use to taste)
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- In a bowl or jar, whisk together the soy sauce, honey, olive oil, lime juice, garlic, chipotle chili powder, cumin, and a big pinch of black pepper. Add the salmon to a large bowl and pour 2/3 of the sauce overtop. Toss to combine. Marinate for 15 minutes at room temperature.
- Transfer the salmon to the prepared baking sheet. Roast for 10-15 minutes, switching the broiler to high for the final 2-3 minutes to crisp up the edges, if desired.
- To make the salsa, combine the pineapple, mango, pickled jalapenos, cilantro, mint, lime juice, and a pinch of salt in a large bowl. Taste and adjust seasonings as desired.
- Divide the salmon and salsa into bowls over rice. Drizzle reserved marinade overtop. Garnish with fresh cilantro and serve with limes, for squeezing.
