Healthy Salmon Taco Bowls Recipe

Prepared for another DAMN GOOD formula to begin your week off right? I realize I am! What’s more, this time, I have an exquisite, solid supper formula that is ideal for two individuals (hi night out on the town in!) and just takes directly around a short ways from beginning to end.

I needed to accomplish something somewhat unique to go through the last Alaskan got wild salmon filets in our cooler, so I thought, why not make a chipotle style burrito bowl — yet with salmon rather than chicken or steak. A couple energized fixings later, as sofrito rice, and it a delectable heart-sound salmon taco bowl was conceived.

Like my damn great tahini treats and damn great nutty spread cake, you know whether I’m calling it DAMN GOOD, at that point you know it’s gotta be awesome flavorful.

Salmon Taco Bowls

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Recipe by ambitiouskitchen Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

Delicious salmon taco bowls with homemade taco seasoned salmon and served with flavorful sofrito rice.

Ingredients

  • For the salmon:
  • 2 each (6 oz ) wild salmon filets

  • 1/2 tablespoon olive oil

  • 1/2 lime, juiced

  • For the taco seasoning:
  • 1 tablespoon coconut sugar (or brown sugar)

  • 3/4 teaspoon cumin

  • ¾ teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/8 teaspoon cayenne pepper (or just a pinch!)

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • For the rice:
  • 2 teaspoons of olive oil

  • 1/4 cup very finely diced yellow onion

  • 1/4 cup very finely diced green bell pepper

  • 1/4 cup finely diced cilantro

  • 2 cloves garlic, minced

  • 1/2 cup tomato sauce

  • 1/2 teaspoon cumin

  • 1/2 teaspoon coriander

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon garlic powder

  • ¼ teaspoon salt

  • Freshly ground black pepper

  • 1 1/4 cups water

  • 3/4 cup uncooked jasmine or basmati white rice

  • For serving:
  • avocado, sliced

  • Greek yogurt

  • Salsa or hot sauce

  • Cilantro

  • Diced green onion or red onion

  • Lime wedges

Directions

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.
  • Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.
  • Next prepare your rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.
  • As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking. Place salmon in oven for 15-20 minutes or until salmon easily flakes with a fork. Mine is always perfect at 16-18 minutes.
  • When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, greek yogurt, cilantro, salsa or hot sauce, green onion and lime wedges. YUM. Serves

Notes

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