Salmon Burrito Bowl (Printable Recipe)
Crispy marinated salmon with cilantro lime rice, black beans, pico de gallo, and homemade vinaigrette for a satisfying meal.
# Ingredients You'll Need:
→ Salmon
01 -
1 pound salmon
02 -
1/4 cup olive oil
03 -
2 tablespoons chicken broth
04 -
2 tablespoons lime juice
05 -
1 tablespoon lime zest
06 -
1 tablespoon minced garlic
07 -
1 teaspoon salt
08 -
2 teaspoons cumin
09 -
2 teaspoons paprika
10 -
1/4 teaspoon chili powder
11 -
1/2 teaspoon oregano
12 -
1/4 teaspoon red pepper flakes
→ Vinaigrette
13 -
1 cup cilantro
14 -
1 small shallot or 1/2 large
15 -
1 teaspoon minced garlic
16 -
1/3 cup olive oil
17 -
2 tablespoons lime juice
18 -
2 tablespoons water
19 -
1/2 teaspoon red pepper flakes
20 -
1/2 teaspoon salt
→ Bowls
21 -
2 cups cooked cilantro lime rice
22 -
1 can black beans, drained and rinsed
23 -
1 1/2 cups corn
24 -
1 avocado
25 -
1 cup pico de gallo
# Steps to Follow:
01 -
Cut the salmon into small, roughly 1-inch cubes. You may leave them as whole filets if preferred.
02 -
Whisk together all marinade ingredients in a bowl. Add the salmon and mix well to coat. Cover and refrigerate for at least 1 hour.
03 -
Blend all vinaigrette ingredients in a blender until smooth. Taste and adjust seasoning as needed. Store in a jar and refrigerate.
04 -
Heat 1 tablespoon of oil in a skillet over medium heat. Discard the marinade and cook salmon cubes for 3-4 minutes on each side until crispy and the internal temperature reaches 145°F (63°C).
05 -
Assemble the bowls with a base of rice. Add the black beans, corn, cooked salmon, pico de gallo, sliced avocado, and drizzle with vinaigrette. Optionally, include some chopped romaine lettuce for extra vegetables.
# Extra Tips:
01 -
You can cube the salmon with the skin on and easily remove it by pouring boiling water over the skin, then peeling it back before slicing.