If you love a rice bowl as much as me, these Crispy Salmon Burrito Bowls will be your new weeknight favorite.
Ingredients
For the Salmon
- 2 lemons
- ½ cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 3-4 teaspoons Dalkin&Co Taco Seasoning or Everyday Seasoning
- 1 pound salmon, cut into 4 equal pieces
For the Bowls
- 2-3 cups cooked white rice
- 1 lime, zested and juiced
- ½ 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
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Instructions
- In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, and the Dalkin&Co seasoning of your choice. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours
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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.
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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.
For the Cilantro Vin
- combine all ingredients in a blender and blend until super smooth.