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Crispy Salmon Burrito Bowls

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Ingredients

Scale

For the Salmon:

  • 4 skinless salmon fillets (about 6 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • Juice of 1 lime

For the Cilantro Lime Rice:

  • 1 cup long-grain white rice
  • 2 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Juice of 1 lime
  • ¼ cup chopped fresh cilantro

For the Toppings:

  • 1 cup guacamole (store-bought or homemade)
  • 1 cup salsa (store-bought or homemade pico de gallo)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded lettuce or mixed greens
  • 1 medium avocado, sliced
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Ingredient Highlights

  • Salmon: Rich in omega-3 fatty acids, which are beneficial for heart health, and packed with protein, making it both delicious and nourishing.
  • Cilantro Lime Rice: A flavorful base for the bowl, with a zesty lime and cilantro punch that complements the salmon perfectly.
  • Guacamole: The creamy avocado in the guacamole adds healthy fats and smoothness to balance out the crispy salmon and other toppings.
  • Black Beans & Corn: These toppings add texture, color, and fiber, making the dish more filling and satisfying.

Instructions

Prepare the Rice for the Burrito Bowls:

  1. Cook the Rice: Start by rinsing the rice under cold water to remove excess starch. In a medium pot, combine the rice, water (or chicken broth), olive oil, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.
  2. Flavor the Rice: Once the rice is cooked, remove it from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork, then stir in the lime juice and chopped cilantro. Set aside to keep warm.

Cook the Crispy Salmon for the Burrito Bowls:

  1. Season the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, cumin, salt, and pepper. Rub the seasoning mixture evenly over both sides of each fillet.
  2. Pan-Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down. Cook for 3-4 minutes, or until the salmon is golden and crispy on the bottom.
  3. Flip and Cook the Other Side: Flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked through (the internal temperature should reach 145°F or 63°C). Squeeze fresh lime juice over the salmon once it’s done.

Assemble the Burrito Bowls:

  1. Prepare the Toppings: While the salmon is cooking, prepare your toppings. Rinse the black beans and corn, and slice the avocado and any other veggies you’re using for the bowl.
  2. Assemble the Bowls: Divide the cilantro lime rice among four bowls. Top each bowl with a portion of black beans, corn, shredded lettuce, salsa, guacamole, and sliced avocado.
  3. Add the Salmon: Once the salmon is cooked, place one fillet in each bowl, breaking it up into large chunks if desired. Garnish with fresh cilantro leaves.

Serve and Enjoy:

  1. Serve: Serve the Crispy Salmon Burrito Bowls with lime wedges on the side for an extra burst of flavor. Enjoy immediately!

Nutrition

Find it online: https://buttereats.com/crispy-salmon-burrito-bowls/