Delicious Salmon Taco Bowls For Two
Delicious salmon taco bowls with homemade-taco seasoned salmon and served with sofrito rice. Add avocado, green onion, salsa, cilantro and some additional toppings you needs for a superb meal-prep dinner!
In this moment, I have a savory, healthful dinner recipe that is ideal for just two people and just takes around 45minutes from begin to finish. You know when I am calling it GOOD, you then know that it’s gotta be out of this so delicious.
I wished to do something a bit different to use the wild salmon filets. So I thoughtwhy don’t you create a chipotle design burrito bowl but with salmon rather than steak or chicken. A few jazzed ingredients such as sofrito rice, also it a tasty heart-healthy salmon taco-bowl has been created.
My favourite to cook salmon so that it is delicious, moist and stays together would be to bake it directly from the oven. In this recipe you will time your salmon only right to go in addition to the fluffy seasoned rice which goes from the bowl. Cooking an ideal salmon is simple!
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Please, if you recreate this Delicious Salmon Taco Bowls For Two Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Delicous Salmon Taco Bowls
Delicious salmon taco bowls with homemade-taco seasoned salmon and served with sofrito rice. Add avocado, green onion, salsa, cilantro and some additional toppings you needs for a superb meal-prep dinner!
Ingredients
For the Salmon
- 2 wild salmon filets (6 oz each)
- ½ lime juiced
- ½ tbsp olive-oil
For the Taco Seasoning
- 1 tbsp coconut-sugar (or brown sugar)
- freshly-ground black-pepper
- ¾ tsp chili-powder
- ⅛ tsp cayenne-pepper (or just a pinch)
- ½ tsp paprika
- ¾ tsp cumin
- ½ tsp garlic-powder
- ¼ tsp salt
For the Rice
- ¼ cup very finely diced green-bell-pepper
- ½ cup tomato-sauce
- ¼ cup very finely diced yellow-onion
- 2 cloves garlic minced
- ¼ tsp garlic-powder
- ¾ cup uncooked jasmine or basmati white-rice
- ½ tsp cumin
- freshly-ground black-pepper
- ½ tsp coriander
- ¼ tsp ground-turmeric
- ¼ cup finely diced cilantro
- 1 ¼ cups water
- ¼ tsp salt
- 2 tsp of olive-oil
To Serving
- greek-yogurt
- avocado sliced
- diced green-onion or red-onion
- cilantro
- lime wedges
- salsa or hot-sauce
Instructions
- Preheat oven to 400°F. Line a large baking-sheet with parchment-paper or foil and grease lightly with olive-oil or non-stick cooking-spray.
- Put salmon skin side-down. Then drizzle salmon filets with olive-oil and a squeeze of lime-juice.
- Prepare your salmon seasoning mix: in a small-bowl mix together the coconut sugar, garlic powder, chili powder, cumin, cayenne pepper, paprika, pepper and salt.
- Sprinkle your taco-seasoning onto the salmon. Use your fingertips to rub the seasoning in evenly all around the salmon. Put aside.
- Prepare your rice: add olive-oil into a medium-pot and set over moderate heat. After oil is hot, add green pepper, onion, garlic and cilantro.
- Saute till green peppers and onions soften for 2-4minutes. Bring warmth to medium-low then add tomato sauce, coriander, garlic powder, cumin, garlic, pepper and salt.
- Simmer for 2minutes till sauce comes together. Then add water and bring to a boil. When it boils, stir in rice, cover instantly and reduce heat to low and simmer about 15-20minutes or till rice is tender.
- After 15-20minutes, then remove pot from heat, stir rice with a fork then put pay cover back-on. Allow rice to steam for another 10minutes away from the heat.
- Whenever you set the lid onto the rice (letting it steam), it is time to have the salmon baking. Put salmon in oven about 15-20minutes or till salmon easily-flakes with a fork.
- When you're finished, pile rice to 2-bowls, add salmon filet on the side. Serve with avocado slices, cilantro, salsa or hot sauce, greek yogurt, lime wedges and green onion.
Notes
If you would like you can use brown-rice rather than jasmine, but you will probably have to cook it for more based on the instructions on the package.
