Salmon Quinoa Taco Bowls

This Alaskan/Mexican twist on a rice bowl hits all the notes you're looking for in a healthy, delicious, protein-rich meal. Seared and seasoned Sockeye salmon sits on top of layers of quinoa and black beans and is topped with a mouthwatering mango salsa and tingling lime cream. 

Sockeye Salmon Quinoa Taco Bowls

Servings: 4         Prep Time: 20 minutes      Cook Time: 5 minutes

Author: Bristol Bay Sockeye Salmon

Directions

Sockeye Salmon

1. Heat a heavy-bottomed skillet to medium high heat. Add the avocado oil to the pan.
2. Pat the portions dry and season with salt and pepper.
3. In a small bowl, stir together the chili powder, cumin, and sugar.
4. Sprinkle the seasoning mixture over each portion to coat, patting the seasoning down so that it adheres to the fish.
5. Sear the salmon portions in the hot pan, about 2-3 minutes per side (cooking times may vary depending on the thickness of your portion), being careful not to overcook. 

Mango Salsa

1. In a medium bowl, add the mango, red onion, jalapeño, and cilantro.
2. Squeeze lime juice over top, season with salt, and stir to combine.
3. Cover and refrigerate until ready to serve. 

Lime Crema

1. In a small bowl, whisk together the sour cream, milk, lime juice, and garlic powder until smooth and combined.
2. More milk (up to ¼ cup) can be added as needed to think the mixture so that it is pourable consistency.
3. Season generously with salt.
4. Cover and refrigerate until ready to serve.

Assembly

1. In each bowl, layer the ingredients beginning with a base of quinoa, followed by black beans, then cabbage.
2. Top the cabbage with a salmon portion.
3. Top the salmon with a generous scoop of mango salsa.
4. Drizzle the entire bowl with lime crema.
5. Serve with avocado slices and lime wedges and your favorite hot sauce on the side.