Name: Salmon Taco Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 wild salmon fillets (170 g each); 0.5 tablespoon olive oil; 0.5 lime, juiced; 1 tablespoon coconut sugar or brown sugar; 0.75 teaspoon chili powder; 0.125 teaspoon cayenne pepper, or a pinch to taste; 0.5 teaspoon paprika; 0.75 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.25 teaspoon salt; Freshly ground black pepper, to taste; 2 teaspoons olive oil (for rice); 0.25 cup finely diced green bell pepper; 0.25 cup finely diced yellow onion; 2 cloves garlic, minced; 0.5 cup tomato sauce; 0.25 cup finely diced cilantro, plus extra for serving; 0.5 teaspoon ground cumin (for rice); 0.5 teaspoon ground coriander; 0.25 teaspoon ground turmeric; 0.25 teaspoon garlic powder (for rice); 1.25 cups water; 0.75 cup uncooked jasmine or basmati white rice; 0.25 teaspoon salt (for rice); Freshly ground black pepper, to taste (for rice); 0.5 avocado, sliced; 2 tablespoons Greek yogurt; 2 tablespoons diced green onion or red onion; Fresh cilantro leaves; Lime wedges

Description

A delicious and zesty Salmon Taco Bowl, featuring perfectly seasoned salmon, sofrito rice, and fresh toppings.

Ingredients

Scale

2 wild salmon fillets (170 g each)
0.5 tablespoon olive oil
0.5 lime, juiced
1 tablespoon coconut sugar or brown sugar
0.75 teaspoon chili powder
0.125 teaspoon cayenne pepper, or a pinch to taste
0.5 teaspoon paprika
0.75 teaspoon ground cumin
0.5 teaspoon garlic powder
0.25 teaspoon salt
Freshly ground black pepper, to taste
2 teaspoons olive oil (for rice)
0.25 cup finely diced green bell pepper
0.25 cup finely diced yellow onion
2 cloves garlic, minced
0.5 cup tomato sauce
0.25 cup finely diced cilantro, plus extra for serving
0.5 teaspoon ground cumin (for rice)
0.5 teaspoon ground coriander
0.25 teaspoon ground turmeric
0.25 teaspoon garlic powder (for rice)
1.25 cups water
0.75 cup uncooked jasmine or basmati white rice
0.25 teaspoon salt (for rice)
Freshly ground black pepper, to taste (for rice)
0.5 avocado, sliced
2 tablespoons Greek yogurt
2 tablespoons diced green onion or red onion
Fresh cilantro leaves
Lime wedges
Salsa or hot sauce, as desired

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Instructions

Preheat the oven to 200°C. Line a large baking sheet with parchment paper or foil and lightly grease.
Place salmon fillets skin-side down on the prepared sheet. Drizzle with olive oil and lime juice.
In a small bowl, combine coconut sugar, chili powder, cayenne, paprika, cumin, garlic powder, salt, and pepper. Sprinkle mixture evenly over salmon and gently rub in.
Set aside the seasoned salmon while preparing the rice.
Heat olive oil in a medium saucepan over medium heat. Add green bell pepper, onion, garlic, and cilantro. Sauté for 2–4 minutes until vegetables are softened.
Add tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper. Stir and simmer for 2 minutes until aromatic.
Pour in water and bring to a boil. Stir in rice, cover, reduce heat to low, and simmer for 15–20 minutes or until rice is tender and liquid is absorbed.
Remove the saucepan from heat. Fluff the rice with a fork, cover again, and let steam for an additional 10 minutes off the heat.
While the rice steams, bake salmon for 15–20 minutes, or until fully cooked and easily flakes with a fork.
Divide sofrito rice between two bowls. Top each with a salmon fillet. Add avocado slices, Greek yogurt, green onion, cilantro, lime wedges, and salsa or hot sauce as desired.

Notes

Feel free to adjust the spices according to your taste.
This recipe can be made gluten-free by ensuring all ingredients, particularly the sauces, are gluten-free.
Leftovers can be stored in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 4g
Sodium: 600mg
Fat: 28g
Saturated Fat: 4g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg