Description
A vibrant and nutritious Salmon Burrito Bowl featuring perfectly seasoned and pan-seared salmon, served over a bed of warm rice, black beans, and corn. Topped with fresh cherry tomatoes, red onion, avocado, cilantro, lime, sour cream, and hot sauce, this bowl offers a flavorful and balanced meal perfect for a quick lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Base and Veggies
- 1 cup cooked rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/2 avocado, sliced
- 1 lime, cut into wedges
Toppings
- 2 tablespoons sour cream
- 1 tablespoon hot sauce
Instructions
- Heat the skillet: Warm a non-stick skillet over medium heat and add the tablespoon of olive oil to prepare for cooking the salmon.
- Season the salmon: Sprinkle paprika, garlic powder, onion powder, salt, and black pepper evenly over both sides of the salmon fillets for well-rounded flavor.
- Cook the salmon: Place the seasoned fillets into the heated skillet and cook each side for 4-5 minutes, or until the fish is fully cooked and flakes easily.
- Set salmon aside: Remove the cooked salmon from the skillet and transfer to a plate to rest while you prepare the other ingredients.
- Heat beans and corn: Using the same skillet, add the black beans and corn kernels, heating them for 2-3 minutes while stirring occasionally to warm through.
- Prepare fresh toppings: While beans and corn heat, slice the cherry tomatoes and thinly slice the red onion for fresh texture in the bowl.
- Chop herbs and prep accompaniments: Chop the cilantro and set it aside along with the lime wedges and sliced avocado to be added later.
- Flake the salmon: Using a fork, gently break the rested salmon fillets into large, bite-sized flakes for easy layering.
- Assemble rice base: Place a generous layer of cooked rice at the bottom of each serving bowl to form the foundation of the dish.
- Add beans and corn: Spoon the warmed black beans and corn mixture over the rice, distributing evenly.
- Layer flaked salmon: Top the beans and corn with the flaky salmon pieces, spreading them out for even coverage.
- Add fresh veggies: Arrange the halved cherry tomatoes, thinly sliced red onion, and avocado slices on top of the salmon for color and freshness.
- Garnish with cilantro: Sprinkle the chopped cilantro liberally over the assembled ingredients for flavor and visual appeal.
- Squeeze lime juice: Squeeze lime wedges over the bowl’s contents to add a bright, zesty note that enhances all the flavors.
- Add final toppings: Dollop sour cream on top and drizzle with hot sauce to taste, adding creaminess and a spicy kick.
- Serve immediately: Enjoy the salmon burrito bowl while warm and fresh for the best flavor and texture experience.
Notes
- For perfectly cooked salmon, avoid moving it too frequently in the skillet to ensure a nice sear.
- If preferred, substitute brown rice for added fiber and nutrients.
- Add extra hot sauce or a squeeze of lime to customize the flavor intensity.
- The burrito bowl can be prepared ahead but is best served fresh to preserve texture.
- For a dairy-free option, omit the sour cream or substitute with a plant-based alternative.
