Salmon Burrito Bowl
by: claire cary
These salmon burrito bowls are a flavorful and easy to make dinner that's perfect for meal prep! With homemade cilantro lime rice, black beans, pico de gallo, crispy marinated salmon and a simple cilantro vinaigrette.
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 1/2 large
- 1 teaspoon minced garlic
- ⅓ cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons water
- ½ teaspoons red pepper flakes
- ½ teaspoons salt
Bowls
- 2 cups cooked cilantro lime rice click for recipe
- 1 can black beans drained and rinsed
- 1 ½ cups corn
- 1 avocado
- 1 cup pico de gallo click for recipe
Instructions
- Cut the salmon into small, roughly 1 inch cubes. You can leave as whole filets if you prefer, just a preference!
- Whisk together all ingredients for the marinade in a bowl.
- Add in the salmon and toss well to combine. Cover and refrigerate for at least 1 hour to marinate.
- Meanwhile, add all ingredients for the vinaigrette to a blender and blend until smooth. Taste and adjust as desired.
- Set aside in a jar to chill in the fridge.
- When the salmon is done marinating, heat a skillet with 1 tablespoon of oil over medium heat.
- Add the salmon, discarding the marinade, and cook on each side for 3-4 minutes or until crispy and the internal temperature reaches 145 degrees Fahrenheit,
- Assemble the bowls with a base of the rice, then add on the beans, corn, salmon, pico, avocado and vinaigrette. If you want more veggies, add in some chopped romaine lettuce!
Notes
If you want to cube the salmon, you can leave the skin on or easily get it off by pouring boiling water on top of the skin, then peeling it back before slicing into cubes.
Serving: 1bowl / Calories: 687kcal / Carbohydrates: 62g / Protein: 33g / Fat: 38g / Fiber: 12g / Sugar: 9g
