We’re back with another incredible bowl… Crispy Salmon Burrito Bowls!!
My love for all things burrito bowls runs deep. I love them with steak, chicken, veggies, carnitas… any of them are fair game. Add to that a salmon burrito bowl and OMG we are in business. Perfectly cooked salmon that’s marinated and seasoned to perfection keep these bowls light and healthy… aka perfect for summer.
These also make the perfect weeknight meal when you’re in a semi-rush to get dinner on the table. A lot of these components can be prepped ahead of time and then just sear the salmon off before you sit down for dinner and voila! Crispy Salmon Burrito Bowls all around.
Also just feel free to serve this alongside a big pile of tortilla chips! You’re gonna need them to get the last little remnants of your bowl and then it kinda turns into nachos and NO ONE IS MAD AT THAT!
More Burrito Bowls for ya…
We now OFFICIALLY have the burrito bowl game covered here on WGC.
Crispy Salmon Burrito Bowls
Imagine your fav burrito bowls but with marinated and seared salmon… PERFECTION.
For the Salmon
- 2 lemons
- 1/2 cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon dried oregano
- 1 pound salmon, cut into 4 equal pieces
For the Bowls
- 2-3 cups cooked white rice
- 1 lime, zested and juiced
- 1/2 cup chopped cilantro
- 1 cup black beans
- 1 cup corn
- 1-2 whole avocados, cubed
- 1 cup pico de gallo
For the Cilantro Vin
- 1 small shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours
Preheat a pan to medium high heat. Remove the salmon from the marinade and sear for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
Combine the cooked white rice, lime zest and juice and cilantro and toss to combine. Make the bowls with equal parts rice, beans, corn, avocado, pico and salmon. Serve with tortilla chips on the side and cilantro vinaigrette.
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