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
Directions
Sockeye Salmon
- Heat a heavy-bottomed skillet to medium high heat. Add the avocado oil to the pan.
- Pat the portions dry and season with salt and pepper.
- In a small bowl, stir together the chili powder, cumin, and sugar.
- Sprinkle the seasoning mixture over each portion to coat, patting the seasoning down so that it adheres to the fish.
- 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
- In 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 ¼ 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 a salmon portion.
- Top the salmon with a generous scoop 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.