Salmon Burrito Bowl (Printable Version)
Vibrant bowls with crispy marinated salmon, cilantro lime rice, black beans, pico de gallo, and zesty cilantro vinaigrette.
# Ingredients:
→ 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:
01 -
Cut the salmon into 1-inch cubes or leave as fillets if preferred.
02 -
Whisk olive oil, chicken broth, lime juice, lime zest, garlic, salt, cumin, paprika, chili powder, oregano, and red pepper flakes together in a bowl.
03 -
Add salmon to the marinade and toss to coat. Cover and refrigerate for at least one hour.
04 -
In a blender, combine cilantro, shallot, garlic, olive oil, lime juice, water, red pepper flakes, and salt. Blend until smooth. Taste and adjust as needed. Chill the vinaigrette in the fridge.
05 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Remove salmon from marinade and cook 3-4 minutes per side or until crispy and the internal temperature reaches 145°F.
06 -
Layer cilantro lime rice as the base, then add black beans, corn, cooked salmon, pico de gallo, avocado, and drizzle with the cilantro vinaigrette. Add chopped romaine lettuce for extra vegetables if desired.
# Notes:
01 -
To easily remove salmon skin, pour boiling water over the skin and peel it off before slicing into cubes.