Ingredients
Salmon
- 1 pound salmon
- ¼ cup olive oil
- 2 tablespoons chicken broth
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- ¼ teaspoon chili powder
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
Vinaigrette
- 1 cup cilantro
- 1 small shallot or ½ large shallot
- 1 teaspoon minced garlic
- ⅓ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons water
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Bowls
- 2 cups cooked cilantro lime rice
- 1 can black beans, drained and rinsed
- 1½ cups corn
- 1 avocado
- 1 cup pico de gallo
Instructions
- Prepare the salmon: Cut the salmon into small, roughly 1-inch cubes. You can alternatively leave them as whole fillets if preferred.
- Make the marinade: In a bowl, whisk together olive oil, chicken broth, lime juice, lime zest, minced garlic, salt, cumin, paprika, chili powder, oregano, and red pepper flakes until well combined.
- Marinate the salmon: Add the salmon cubes to the marinade and toss well to coat. Cover and refrigerate for at least 1 hour to absorb the flavors.
- Prepare the vinaigrette: Place cilantro, shallot, minced garlic, olive oil, lime juice, water, red pepper flakes, and salt into a blender. Blend until smooth. Taste and adjust seasonings if needed. Chill in the fridge until ready to serve.
- Cook the salmon: When marinating is complete, heat 1 tablespoon of oil in a skillet over medium heat. Remove salmon from marinade (discard marinade) and cook the salmon cubes or fillets for 3-4 minutes on each side until crispy and cooked through, reaching an internal temperature of 145°F (63°C).
- Assemble the bowls: In each bowl, layer a base of cilantro lime rice, then add black beans, corn, cooked salmon, pico de gallo, sliced avocado, and a drizzle of cilantro vinaigrette. Optionally, garnish with chopped romaine lettuce for extra veggies.
Notes
- If cubing salmon, you can leave the skin on or remove it by pouring boiling water over the skin and peeling it back before slicing.
- Adjust the level of spiciness by varying the amount of red pepper flakes in the marinade and vinaigrette.
- This recipe is excellent for meal prep and can be stored refrigerated for up to 3 days.
- For a gluten-free option, ensure chicken broth and other ingredients are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
