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  • Writer's pictureNicole Ciuppa, RDN

Caribbean Salmon Bowl

Serves: 4


Caribbean Spice Rubbed Salmon:

  • 4 salmon fillets

  • 1 teaspoon chili powder

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon dried cilantro

  • 1/8 teaspoon cayenne pepper

  • allergy free butter substitute

Mango Salsa:

  • 1 large ripe mango, peeled and diced

  • 1/4 cup red onion, diced

  • 1/4 teaspoon dried cilantro

  • Juice of half a lime

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon sea salt

Serve with:

  • Your favorite grain cooked according to package (brown rice/white rice are my favorite with this recipe)


  1. In a small bowl, whisk together all spices for the salmon fillets.

  2. Pour the mixed spices evenly between the salmon and rub into the tops and sides of the fish.

  3. Place the fillets on a broiling pan and add a pat of allergy free butter substitute to the tops of the fish for extra flavor.

  4. Bake for 10 minutes on 400F. Then, broil for about 5 minutes.

  5. In a small bowl, mix all of the ingredients for the mango salsa together until combined.

  6. In 4 bowls, place 1 cup of cooked grains, 1 salmon fillet, and helping of mango salsa on top of the fish.

Enjoy! - Nicole. xo

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