Salmon Burrito Bowl
User Reviews
5
Salmon Burrito Bowl
Description
The Salmon Burrito Bowl features baked salmon seasoned with taco seasoning and fresh lime juice, providing a mild spice and citrus accent. The Mexican rice includes sautéed onion, garlic, bell pepper, beans, corn, cilantro, fire roasted tomatoes, and taco seasoning, creating a colorful, flavorful base with a combination of soft and slightly crisp textures. The avocado crema, made with avocado, Greek yogurt, cilantro, lime juice, and salt, adds a creamy and tangy element that complements the savory ingredients.
The bowl is finished with toppings such as sliced jalapeño for heat, pico de gallo for freshness, queso fresco for creaminess, cilantro for herbal notes, and lime wedges for an extra citrus touch. Served warm, this dish balances protein, vegetables, and grains in a way that can be a satisfying lunch or dinner.
Ingredients
Mexican Rice:
- 1 Tablespoon avocado oil or olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 green bell pepper finely chopped
- 1 oz can black beans drained and rinsed
- 1 ½ cups corn or a 15 oz can sweet corn, drained and rinsed, frozen, sweet
- ¼ cup cilantro chopped
- 2 Tablespoons taco seasoning
- 1 oz can fire roasted tomatoes
- 3 cups basmati rice 1 cup uncooked rice, or jasmine, cooked
Salmon
- 1 ½ lbs salmon
- 2 teaspoons avocado oil or olive oil
- 1 Tablespoon taco seasoning
- ½ lime
Avocado Crema
- 1 large avocado
- ¼ cup Greek yogurt
- 3 Tablespoons cilantro fresh
- 3 Tablespoons lime juice fresh
- ½ teaspoon salt
- 2 Tablespoons of water
Bowl
- Mexican rice
- salmon
- avocado crema for drizzling
- jalapeño for topping, slices
- Pico de Gallo for topping, or salsa
- queso fresco for topping, or cotija cheese
- cilantro for topping, fresh
- lime for topping, wedges
Instructions
- If you haven’t already, cook your rice according to the package.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Make taco seasoning by combining all the spices in a small bowl. Set aside.
- Make rice by adding oil to a large skillet and heating on medium heat. Add onion, garlic and green bell pepper and saute for about 5-6 minutes until onion is translucent and fragrant.
- Add beans, corn, cilantro and taco seasoning and stir to combine. Cook for an additional 2-3 minutes then add fire roasted tomatoes and cooked rice and stir until fully combined. Reduce heat to low and cover to keep warm, stirring occasionally. Taste and season with additional salt + pepper if desired.
- While rice is cooking, place salmon on prepared baking sheet, skin side down and drizzle with oil and taco seasoning. Rub seasoning into the salmon to coat evenly then drizzle with fresh lime juice.
- Bake for 15-18 minutes until salmon is flaky and cooked throughout. Time will depend on the thickness of your salmon.
- While salmon is cooking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined. Set aside.
- To make the bowls, add about 1 cup rice mixture to bowl and top with salmon, jalapeno slices, pico de gallo, queso fresco, fresh cilantro, lime wedges and a drizzle of avocado crema. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 662kcal | 33% |
| Carbohydrates | 93g | 31% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 697mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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