Chipotle Alaska Sockeye Salmon Rice Bowl
A great go-to recipe for after a workout for a sustainable, high protein, flavorful meal! Recipe by Hajar Larbah of @Moribyan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Yield: 4 (4 ounce) servings
Ingredients
Salmon
- 1 pound salmon, cubed
- 2 to 3 tablespoons chipotle adobo sauce, to taste
- 2 tablespoons olive oil
- 2 teaspoons fresh garlic, finely minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3/4 to 1 teaspoon salt, to taste
- 1 teaspoon oregano
- 1 teaspoon coriander
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil for drizzling on the skillet/pan
Mango Avocado Salsa
- 1 mango, diced small
- 1 to 2 avocados, diced
- 1 jalapeno, diced
- 1/2 red onion, diced
- 2 tablespoons cilantro, finely chopped
- salt, to taste
- black pepper, to taste
- squeeze of lime juice
For Assembling
- cilantro lime rice
- corn
- lettuce
- cotija
- black beans
- sour cream
Recipe courtesy of Hajar Larbah.
Preparation
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Step 1 Prepare and Cook Salmon
- To a large bowl, add the cubed salmon, olive oil, chipotle adobo paste, garlic, chili powder, salt, coriander, cumin, oregano, and black pepper. Mix all together to coat the salmon evenly in the marinade.
- To a pan over medium-high heat, add olive oil and toss the salmon in once the pan is hot. Make sure not to overcrowd. Sear on all sides until it has a beautiful golden-brown color and cooked in the center – about 6 to 8 minutes.
-
Step 2 Prepare Salsa and Serve
- For the mango avocado salsa, add the diced mango, avocado, jalapeno, red onion, cilantro, lime juice, salt, and black pepper. Toss all together, taste, and adjust anything to your liking.
- Serve over cilantro lime rice with the salsa and any other toppings you’d like!
Recipe courtesy of Hajar Larbah.
