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Easy Meals

Mango Avocado Wild Rice Power Bowl with Chili Lime Salmon

This mango avocado wild rice power bowl with chili lime salmon is a well-rounded and flavor-packed meal that’s bursting with nutrition in every bite!

mango avocado wild rice power bowl with chili lime salmon

Because it’s summer, I love infusing all my meals and snacks with fresh, bright flavors and in-season produce as much as I can. Not only does it keep things fun and fresh in the kitchen, but also diversifies the nutrition you’re getting (the more plant foods, the better!) which is great for our gut health and more.

In this power bowl, tangy mango, avocado salsa comes together with California-grown wild rice to serve as a base for flavorful chili lime salmon. I love this combination of flavors and it’s super easy to make although it feels elevated. That’s a win, win in my book!

While I’m not a huge fan of meal prep, I do like prepping a few things at the start of the week that can be used in a variety of ways across lunch and dinner. Rice is definitely one of those staples for me that I like to use for building different meals and I always have a variety in my pantry from basmati to wild rice for using in different meals.

Rice Nutrition

When it comes to nutrition, rice is small but mighty! It’s packed with energy, complex carbs, protein, fiber, antioxidants and more than 15 vitamins and minerals. I always have different varieties of U.S.-grown rice in my pantry to use as a base in meals like this and more.

Brown, wild, black, red and purple rice are 100% whole grain varieties. Research shows that eating whole grains can help reduce heart disease, and may reduce the risk of certain cancers.

Rice is a nutrient-dense, complex carbohydrate that the body slowly digests to help you stay energized throughout the day. Plus, research shows that eating rice increases levels of the feel-good chemical serotonin, which helps boost mood and helps keep you fuller for longer.

Did you know wild rice is grown in California, Oregon, Idaho, Minnesota and Wisconsin? Another fun fact: Wild rice is not technically a rice but is a semi-aquatic grass native to North America!

Is All Rice Gluten Free?

One thing about rice that I see confusion on is if it’s gluten free.

The answer is yes, rice is naturally gluten-free, highly digestible and the least allergenic of all grains. It’s a great option for people with Celiac disease or who choose to follow a gluten-free diet.

What You’ll Need for Mango Avocado Wild Rice Power Bowl with Chili Lime Salmon

  • California-Grown wild rice
  • Vegetable broth
  • Wild-caught salmon filets
  • Mango
  • Avocado
  • Red Onion
  • Cilantro
  • Jalapeno
  • Lime
  • Honey
  • Paprika
  • Chili Powder
  • Salt & Pepper

Equipment / Utensils

Mango Avocado Wild Rice Power Bowl with Chili Lime Salmon

Maggie Michalczyk, RDN
This mango avocado wild rice power bowl with chili lime salmon is bursting with fresh flavors and makes for a great lunch or dinner anytime!
Prep Time 20 mins
Cook Time 25 mins
Servings 3

Ingredients
  

  • 1 cup California-grown wild rice
  • 2 cups vegetable broth
  • 1 mango diced
  • 1 large avocado diced
  • 1-2 roma tomatoes diced
  • 1 red onion diced
  • 1 jalapeno diced
  • 2 cloves garlic minced
  • 1/4 cup cilantro chopped
  • 2 wild-caught salmon filets
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. paprika
  • 2 tsp. chili powder
  • 1 lime zest & juice
  • 2 tsp. honey
  • 1 tbsp. olive oil

Instructions
 

  • 1. Prepare rice with vegetable broth according to package directions in a rice cooker or on the stovetop.
  • 2. While the rice is cooking, prepare the mango avocado salsa. Dice mango, avocado, tomato, red onion, and jalapeno. Mix together, add salt, lime juice and cilantro and refrigerate until ready to assemble.
  • 3. Season salmon with salt, pepper, paprika, chili powder, lime juice and zest and honey and olive oil on top. Preheat the oven to 400 degrees F and bake salmon for 10-12 minutes, broiling for the last couple minutes if desired.
  • 4. To assemble the bowls, toss the wild rice with the mango avocado salsa and top with salmon. Garnish with lime, and extra fresh cilantro — enjoy!

This blog post is in partnership with the US Rice Federation. All opinions are my own and I’m proud to partner with brands and organizations that share my mission of making healthy food more accessible to everyone.

More Recipes with Rice You’re Sure to Love

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gluten and dairy free mango avocado wild rice power bowl
Easy Meals

Easy Lemon Dill Salmon Cakes

Lemon dill salmon cakes made simply with canned salmon, spices, herbs and hummus make for a delicious protein-packed lunch that’s dairy free and can be make gluten free. 

easy lemon dill salmon cakes

Canned salmon is such a great high-protein pantry staple that’s inexpensive and lasts for a while. I always have some on hand to throw in a salad, or simply eat with crackers. I recommend opting for wild-caught boneless sockyeye canned salmon when possible. 

One fridge staple that I always have on hand too is hummus! Specifically my favorite hummus from Ithaca Hummus!

My love affair with this hummus (yes, it’s that serious!) started when I lived in New York City and would buy it at Whole Foods every time I went grocery shopping.  At that time and now still it was honestly the best hummus I’ve ever had. The texture was unlike any other — whipped, with a fluffy-like texture and an amazing super smooth taste. YUM! 

I even got Rob hooked on it when he would come to visit and remember thinking Ithaca Hummus was one of the only things I would miss about New York City ( I was a little salty and a lot homesick at the time!) 

One of my favorite ways to eat it? A big dollop in the corner of my salads perfect for dipping bites into! As far as flavors, you can’t go wrong with any of the hummus flavors!

I used the lemon dill in this salmon cakes recipe as I felt it worked the best, but honestly you could top them with any flavor you like! The Kalamata olive flavor is to die for and lemon beet is perfect for spring with its bright pink color. 

easy lemon dill salmon cakes made with canned salmon, fresh dill and lemon and hummus

Hummus Nutrition

In case you didn’t know, hummus is made from garbanzo beans (also known as chickpeas) and contains healthy fat, plant-based protein and fiber.

What I especially like about Ithaca Hummus is that it’s made with just a few super high-quality ingredients like: chickpeas, cater, organic sunflower oil, cold pressed lemon juice, tahini, fresh garlic, vinegar, salt, dill, and crushed red pepper. Not all hummus out there can say the same and taste this delicious. 

The perfect complement to crackers, carrots, celery, and now salmon cakes. Keep this recipe in your back pocket for when you need something quick, healthy and delicious! And be sure to catch me on Instagram for more fun and easy treat and meal ideas.

Ithaca Hummus Lemon Dill

Ingredients for Lemon Dill Salmon Cakes 

  • canned salmon — I like to buy wild-caught sockeye canned salmon
  • Lemon Dill Ithaca Hummus
  • egg 
  • dijon mustard
  • fresh lemon 
  • fresh dill
  • fresh parsley 
  • panko bread crumbs — substitute gluten free breadcrumbs or flour as a gluten free option
  • turmeric
  • garlic powder 
  • salt and pepper 

equipment / utensils

  • mixing bowl
  • sauté pan
  • fish spatula for flipping
easy lemon dill salmon cakes

Easy Lemon Dill Salmon Cakes

Maggie Michalczyk, RDN
Prep Time 15 mins
Cook Time 10 mins
Servings 5 cakes

Ingredients
  

  • 8 oz. canned salmon
  • cup panko breadcrumbs toasted
  • 1 egg
  • 2 tbsp. Ithaca Lemon Dill Hummus + more for topping
  • ½ tsp. dijon mustard
  • ¼ tsp. turmeric
  • 1 tsp. garlic powder
  • 1 tsp. lemon juice
  • Zest of ½ lemon
  • ¼ cup fresh dill chopped
  • ¼ cup fresh parsley chopped
  • ½ tsp. salt
  • ½ tsp. pepper

Instructions
 

  • In a small skillet over medium-low heat toast the panko breadcrumbs until lightly toasted. Being careful not to burn them.
  • In a medium bowl combine the salmon, egg, toasted breadcrumbs, hummus, dijon mustard, turmeric, garlic power, lemon juice and zest, fresh dill and parsley and salt and pepper. 
  • Mix well using a wooden spoon, cover and refrigerate for 10 minutes.
  • Heat a saute pan over medium heat with cooking spray. Pack a ¼ cup with the salmon mixture and portion it out directly onto the pan. Use a fish spatula to slightly press the salmon cake down and later to flip.
  • Cook on each side for about 1 minute until flipping to the other side. Repeat with remaining salmon mixture.
  • Top with extra lemon dill hummus, fresh dill, lemon juice and enjoy!

Notes

Store in the fridge for 1-2 days for maximum freshness. 
Keyword salmon cakes; lemon dill salmon cakes

more salmon recipes you’re sure to love:

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salmon cakes with canned salmon
Appetizers

Smoked Salmon Crostini with Delicata Squash Butter

Celebrate the season with an easy smoked salmon crostini with delicata squash butter appetizer. It’s a unique, and delicious party appetizer that incorporates seasonal delicata squash and nutrient-rich smoked salmon.

This post was sponsored by the Seafood Nutrition Partnership but as always, all opinions are my own and I’m grateful for your support!

‘Tis the season for holiday get togethers, festive foods, sparkly drinks, and time with friends and family. Food is my love language so whether I’m invited to a party or hosting, I like to get creative in the kitchen and incorporate elements of the season into a dish for the party. I realize that this time of year we are strapped for time, and making something from scratch might not be feasible, which is where this appetizer for smoked salmon crostini with delicata squash butter comes in. It’s a creative take on a traditional crostini, a good portion size for a party, and aside from the roasting of the delicata squash, takes only minutes to assemble.

smoked salmon crostini with delicata squash butter

The sweetness of the pomegranate seeds complements the savory, saltiness of the capers and smoked salmon and adds a pop of color to each crostini. And can we just talk about this smoked salmon for a second?! I will eat salmon in any way shape or form, and smoked happens to be one of my favorite ways to enjoy it (especially on top of avocado toast!). If you didn’t know, October was National Seafood Month and I had fun with this recipe of for pumpkin spinach risotto and seared scallops–be sure to check out that post for more information on what to look for when purchasing seafood, sustainability and much more! Since taking the pledge to eat seafood at least two times a week, I’ve enjoyed experimenting with different ways to eat fish and challenged myself to eat fish I never have before.

smoked salmon crostini with delicata squash butter

I like this easy recipe for smoked salmon crostini’s with delicata squash butter so much too because it has that fall element of squash and pumpkin seeds that you know I love! If you’ve never experimented with delicata squash, I highly recommend you try roasting it this season because it just may become your favorite type of squash like it did for me. Like any yellow-orange vegetable it’s high in vitamin A, C and fiber.  Read more about the produce that’s in season and why it’s so good for you in this nutrition guide for seasonal produce.

smoked salmon crostini with delicata squash butter

Another thing to note about holiday party appetizers is that they are all not created equal! I’m not saying you have to avoid all the appetizers, but it is a moment to be mindful at the party because there will likely be other food, desserts, and drinks that can add up quickly. You can feel good serving something like these smoked salmon crostini with delicata squash butter appetizers because you’re getting a good mix of protein and healthy fat from the salmon and unique vitamins and minerals from the delicata squash, pomegranate seeds, and pumpkin seeds.

smoked salmon crostini with delicata squash butter

XOXO 

MAGGIE

smoked salmon crostini with delicata squash butter

Smoked Salmon Crostini with Delicata Squash Butter

Maggie Michalczyk, RDN
Start any holiday get together in a healthy way with these smoked salmon crostini’s with delicata squash butter! Get the best of both worlds with the taste of sweet and salty and reap the benefits of salmon in an easy to make appetizer!
Prep Time 20 mins
Cook Time 10 mins
Servings 18 crostini appetizers

Ingredients
  

  • 1 delicata squash washed, trimmed, halved lengthwise, and seeded
  • 1 French baguette
  • 6 oz. smoked salmon
  • 1/4 cup pomegranate seeds
  • 2 tbsp. maple syrup
  • 2 tbsp. capers
  • 3 tbsp. olive oil
  • 1 tsp. turmeric
  • 1 clove garlic
  • salt and pepper to taste

Instructions
 

For the delicata squash butter:

  • Pre-heat oven to 415 degrees F.
  • Toss delicata squash with 2 tbsp olive oil, maple syrup, salt, pepper, and turmeric. Roast for approximately 17 minutes.
  • Let cool for a few minutes and add delicata squash and garlic to a food processor. Pulse and add in remaining olive oil.
  • Mixture should be smooth and combined.

To assemble the crostini:

  • Preheat the oven to 300 degree F.
  • Cut the bread into pieces about 2 inches thick and place on a baking sheet to warm in the oven for 5-10 minutes.
  • Remove and spoon about 1 tbsp. of squash butter on top.
  • Add small pieces of salmon on top of each, then sprinkle pomegranate seeds, pumpkin seeds and capers spontaneously across the top of each.
  • Serve and enjoy!

Notes

* I left the skin on the delicata squash which made it come out a little grainy. I didn’t mind this texture, but remove if you want butter to be completely smooth.
smoked salmon crostini with delicata squash butter
Easy Meals

Turmeric Salmon Oat Cakes

turmeric salmon oat cakes

Take your canned salmon up a notch with these turmeric salmon oat cakes! I get it, eating seafood at least two times a week can be hard. That’s why I cooked up this recipe that pairs fiber-filled oats with high-protein salmon topped off with the spicy heat of healthy turmeric!

Throw these on top of a salad or eat them plain on a bed of greens to reap the benefits. This recipe makes for an easy dinner or leftovers the next day. I’m a big fan of canned salmon and get why to others it might be the least appetizing thing ever. This recipe for turmeric salmon oat cakes will make you want to pick up a can the next time you are grocery shopping, I promise!

Turmeric is the spice that gives curry powder its color, and contains anti-inflammatory properties known to prevent disease. I’ll be honest, I don’t love turmeric on everything, but when it’s hidden in a recipe like this one but I can still reap the benefits, I’ll take it!

Be sure to check out my other high protein recipes with and bold flavor with these homemade chicken fingers! P.s. if those recipes got you thinking of pumpkin be sure to check out all of my favorites on my Amazon list!

turmeric salmon oat cakes

Turmeric Salmon Oat Cakes

Maggie Michalczyk, RDN
Take canned salmon up a notch with these easy turmeric oat salmon cakes! These high in protein cakes, are perfect to throw on a salad, or dip into hummus. The turmeric adds a dose of spicy heat plus numerous health benefits!
Prep Time 5 mins
Cook Time 10 mins
Servings 4 salmon cakes

Ingredients
  

  • 1 can salmon opt for boneless sockeye if possible I like this brand
  • 1 tbsp. dijon mustard
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. grated lemon rind
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 1 tsp. turmeric*
  • 1 large egg lightly beaten
  • 2 cups arugula
  • 2 tbsp. your favorite hummus

Instructions
 

  • Place oats in a food processor. Pulse until ground, about 10 seconds. Transfer to a bowl. Add egg, salmon, mustard, 2 teaspoons lemon rind, salt, pepper, turmeric, and garlic powder.
  • Mix to combine.
  • Fill a 1/3-cup dry measuring cup with salmon mixture. 
  • Heat oil in a large skillet over medium. Add salmon cakes to pan by patting the mixture out of the measuring cup as you flip it over. 
  • Cook for about 2 minutes on each side, until bottoms are golden.
  • Arrange arugula on a plate. Drizzle with squeezed lemon juice. Place salmon cakes over arugula. Add hummus and enjoy! 

Notes

*Don’t forget the black pepper! Black pepper helps to increase absorption of turmeric! If you don’t have oats, feel free to substitute regular flour, brown rice flour or gluten free flour.

XOXO 

MAGGIE 

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