Description
This vibrant and healthy Salmon Burrito Bowl combines perfectly seasoned grilled salmon with a colorful mix of nutritious ingredients including brown rice, black beans, corn, cherry tomatoes, and avocado. Drizzled with a zesty lime and honey dressing, this bowl offers a perfect balance of flavors and textures, making it an ideal quick and satisfying meal for lunch or dinner.
Ingredients
Scale
For the Salmon
- 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
For the Bowl
- 2 cups cooked brown rice (or white rice, quinoa, or cauliflower rice for a low-carb option)
- 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
For the 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 seasoning: In a small bowl, combine smoked paprika, garlic powder, ground cumin, salt, and pepper. Rub this spice mix evenly over both salmon fillets.
- Cook the salmon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork. Squeeze fresh lime juice over the cooked salmon.
- Prepare the dressing: In a separate small bowl, whisk together olive oil, fresh lime juice, honey or maple syrup, chili powder, salt, and pepper until well combined.
- Assemble the bowl: Divide the cooked brown rice evenly between two bowls. Layer black beans, corn, cherry tomatoes, red onion, and avocado slices on top of the rice.
- Add the salmon and garnish: Place a cooked salmon fillet on each bowl. Drizzle with the prepared dressing and sprinkle chopped fresh cilantro over the entire bowl.
- Serve: Enjoy your fresh and flavorful salmon burrito bowl immediately while the salmon is tender and warm.
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a lower-carb option.
- Fresh lime juice adds a bright citrus flavor, but you can adjust the quantity or substitute with lemon juice if needed.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the dressing.
- Leftover salmon can be stored in the refrigerator for up to 2 days and reheated gently before assembling the bowl.
- The dressing can be made ahead and stored in the fridge for up to 3 days.
