Description
Dive into a fiesta of flavors with this Salmon Burrito Bowl that’s ready in just 30 minutes but tastes like you spent all day in the kitchen.
Ingredients
Scale
- 1 pound (450g) fresh salmon fillets, skin removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (185g) long-grain white rice
- 2 cups (480ml) water or low-sodium chicken broth
- 1 tablespoon olive oil
- Juice of 1 lime (about 2 tablespoons)
- ¼ cup (15g) fresh cilantro, chopped
- ½ teaspoon salt
- 1 can (15 oz/425g) black beans, rinsed and drained
- 1 cup (150g) corn kernels (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1 cup (150g) cherry tomatoes, halved
- ½ red onion, finely diced
- 1 jalapeño, seeded and diced (optional)
- ¼ cup (60g) sour cream or Greek yogurt
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Rinse rice under cold water. In a medium saucepan, combine rice, water or broth, and 1 tablespoon olive oil. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until tender. Remove from heat, let sit covered for 5 minutes, then fluff with a fork and stir in lime juice, cilantro, and salt.
- Pat salmon dry with paper towels. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub salmon with olive oil, then coat with the spice mixture.
- Heat a large non-stick skillet over medium-high heat. Add salmon and cook for 3-4 minutes per side until just cooked through and flaking easily. Transfer to a plate and let rest before breaking into large flakes.
- If desired, quickly sauté corn in a hot skillet until lightly charred. Warm black beans in a small saucepan or microwave with a pinch of cumin and garlic powder.
- To assemble bowls, start with a base of cilantro-lime rice. Top with flaked salmon, black beans, corn, avocado, tomatoes, red onion, and jalapeño (if using). Add a dollop of sour cream, garnish with fresh cilantro, and serve with lime wedges.