Description
A vibrant and flavorful Salmon Rice Bowl combining perfectly spiced salmon, creamy mojo sauce, and fresh toppings for an easy and nutritious meal ready in just 40 minutes.
Ingredients
Salmon
- 1 pound fresh skinless salmon filet
- 1 lime (zested and juiced)
- 1 tablespoon olive oil
- 1½ teaspoons ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt (or to taste)
Mojo Sauce
- ⅓ cup olive oil
- ⅓ cup ripe avocado, mashed and pressed into measuring cup
- 1 orange (zested and juiced)
- ½ teaspoon garlic powder
- 1 tablespoon coarsely chopped jalapeño (optional)
- 1 cup cilantro, loosely packed (leaves and tender stems)
- ¼ cup mayonnaise
- 2 teaspoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bowl Additions (choose 1 to 2 or more)
- Cooked white rice (divided among bowls)
- Black beans
- Mango, diced
- Avocado slices
- Fresh cilantro leaves
Instructions
- Prepare and marinate the salmon: Pat the salmon dry and remove the skin if present. Slice the salmon into thin, ½-inch strips. In a large resealable plastic bag, combine the lime juice, lime zest, olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and salt. Knead the bag to mix the marinade, then add the salmon. Gently massage to coat the salmon evenly and let it sit at room temperature for 15–20 minutes to absorb the flavors.
- Make the mojo sauce: In a small blender or food processor, combine the olive oil, mashed avocado, orange zest, orange juice, garlic powder, jalapeño (if using), cilantro, mayonnaise, honey, salt, and pepper. Blend until smooth. Cover and refrigerate the sauce until you are ready to serve.
- Cook the salmon: Heat 1 tablespoon of olive oil in a large nonstick pan over high heat until hot. Add the salmon strips in a single layer (working in batches to avoid overcrowding). Cook for 60–90 seconds on one side, then flip and cook for an additional 60 seconds or until the salmon is cooked through but remains tender. Remove the cooked salmon from the pan to a plate and let it rest for 5 minutes. Then, flake the salmon into cubes using a fork.
- Assemble the bowls: Divide cooked white rice evenly among four bowls. Top with flaked salmon, black beans, diced mango, avocado slices, fresh cilantro, or any desired toppings. Generously spoon the mojo sauce over the salmon and toppings. Serve immediately and enjoy your flavorful Salmon Rice Bowl.
Notes
- Note 1: Using skinless salmon filet makes slicing and cooking easier; if using skin-on salmon, remove the skin before marinating.
- Note 2: Serve the rice bowl with a variety of toppings such as black beans, mango, avocado, and fresh cilantro for balanced flavor and texture.
- Marinating the salmon at room temperature for just 15-20 minutes allows the flavors to penetrate without compromising seafood safety.
- Cooking salmon in batches prevents overcrowding and ensures even searing for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
