Salmon Quinoa Taco Bowls

Name: Sockeye Salmon Quinoa Taco Bowls
Yield: 4
Cuisine: Mexican Alaskan
Ingredients: 1 pound sockeye salmon fillets; salt and pepper; 2 tablespoons avocado oil for the pan; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon sugar; 1 large ripe mango, cubed; 1/2 cup red onion, diced; 2 tablespoons jalepeño, minced; 1/2 cup cilantro, finely chopped; 1 lime, juiced; salt; 1/2 sour cream; 1/4 cup milk, for thinning; 1 lime, juiced; 3/4 teaspoon garlic powder; salt to taste; 1 cup quinoa, steamed; 2 cups black beans, heated through; 2 cups cabbage, shredded; 1 avocado, sliced; 1 lime, cut into wedges

Bristol Bay Sockeye salmon taco bowl recipe with quinoa, healthy wild salmon recipes

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

Sockeye Salmon Quinoa Taco Bowls

Rated 5.0 stars by 1 users

Servings

Ingredients

Sockeye Salmon

1 pound sockeye salmon fillets
salt and pepper
2 tablespoons avocado oil for the pan
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sugar

Mango Salsa

1 large ripe mango, cubed
1/2 cup red onion, diced
2 tablespoons jalepeño, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
salt

Lime Crema

1/2 sour cream
1/4 cup milk, for thinning
1 lime, juiced
3/4 teaspoon garlic powder
salt to taste

Bowls

1 cup quinoa, steamed
2 cups black beans, heated through
2 cups cabbage, shredded
1 avocado, sliced
1 lime, cut into wedges

View Cart (0) Checkout

Directions

Sockeye Salmon

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

Mango Salsa

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

Lime Crema

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

Assembly

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

Salmon Quinoa Taco Bowls

Sockeye Salmon Quinoa Taco Bowls

Category

Servings

Ingredients

Sockeye Salmon

Mango Salsa

Lime Crema

Bowls

Directions

Sockeye Salmon

Mango Salsa

Lime Crema

Assembly

Shop our Wild Alaska Salmon & Whitefish Boxes

The Popsie Fish Company's Wild Alaska Salmon

The Popsie Fish Company's Red & White Fish Boxes

The Popsie Fish Company's Alaskan White Fish