Description
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
Scale
- 2 wild salmon filets (6 oz each)
- ½ lime, juiced
- ½ tbsp olive-oil
- 1 tbsp coconut-sugar or brown sugar
- freshly-ground black-pepper
- ¾ tsp chili-powder
- ⅛ tsp cayenne-pepper
- ½ tsp paprika
- ¾ tsp cumin
- ½ tsp garlic-powder
- ¼ tsp salt
- 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 olive-oil
- greek-yogurt
- avocado, sliced
- diced green-onion or red-onion
- cilantro
- lime wedges
- salsa or hot-sauce
Instructions
- Preheat: 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.
- Prepare Salmon: Put salmon skin side-down. Then drizzle salmon filets with olive-oil and a squeeze of lime-juice.
- Season Salmon: 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 and rub in evenly.
- Sauté Aromatics: Add olive-oil into a medium-pot over moderate heat. After oil is hot, add green pepper, onion, garlic and cilantro; saute for 2-4 minutes.
- Simmer Sauce: Bring heat to medium-low, then add tomato sauce, coriander, garlic powder, cumin, pepper and salt. Simmer for 2 minutes.
- Cook Rice: Add water and bring to a boil. Stir in rice, cover instantly, reduce heat to low and simmer 15-20 minutes or until rice is tender.
- Steam Rice: Remove pot from heat, stir rice with a fork then put cover back on. Allow rice to steam for another 10 minutes.
- Bake Salmon: While the rice is steaming, put salmon in oven for 15-20 minutes or until salmon easily-flakes with a fork.
- Assemble: Pile rice into 2 bowls and 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 616 kcal
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: salmon taco bowls, sofrito rice, healthy dinner, meal prep, wild salmon