Description
A vibrant and nutritious Salmon Burrito Bowl featuring perfectly seasoned and pan-seared salmon fillets served over a bed of brown rice, black beans, corn, cherry tomatoes, and red onions, all topped with a zesty cilantro-lime dressing and creamy avocado slices. This hearty bowl balances flavors and textures for a delicious, wholesome meal perfect for lunch or dinner.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
Grain Base
- 2 cups cooked brown rice (or white rice, quinoa, or cauliflower rice for a low-carb option)
Vegetables and Beans
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, sliced
Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, ground cumin, salt, and pepper. Rub this spice blend evenly over both sides of the salmon fillets.
- Cook the Salmon: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes per side or until the salmon is opaque and flakes easily with a fork. Remove from heat and drizzle with 1 tablespoon fresh lime juice. Set aside.
- Prepare the Grain Base and Vegetables: If not already cooked, prepare brown rice according to package instructions. Drain and rinse black beans and, if using frozen corn, thaw it. Halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro.
- Make the Cilantro-Lime Dressing: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon fresh lime juice, honey or maple syrup, chili powder, salt, and pepper until well combined.
- Assemble the Burrito Bowl: Divide the cooked brown rice evenly between two bowls. Top each bowl with black beans, corn kernels, cherry tomatoes, red onion, and cilantro. Place the cooked salmon fillet on top.
- Add Avocado and Dressing: Arrange sliced avocado on each bowl and drizzle the cilantro-lime dressing generously over the entire bowl for added flavor.
Notes
- For a low-carb option, substitute brown rice with cauliflower rice or quinoa.
- If fresh corn is unavailable, frozen corn works perfectly after thawing.
- Adjust chili powder in the dressing to your preferred spice level.
- Leftover salmon can be refrigerated and enjoyed within 2 days.
- To make this meal vegan or vegetarian, substitute salmon with grilled tofu or tempeh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
