Southwest Salmon Bowl

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Is it just me or does it seem like every meal is being served in bowls these days? Smoothie bowls, breakfast bowls, and of course burrito bowls! I saw one the other day and decided to give this bowl thing a try. I mean how hard could it be, right? So I combined all of my favorites together and created an amazing Southwest Salmon Bowl that you will absolutely love…..

You will notice that the recipe below is for 1++ serving. There are so many variables to creating bowls, that I am giving you links to the individual recipes and you can then pick and choose which ones your family {or just you} would like to use.

Part of the reason why I keep coming up with more and more Southwest inspired recipes, is because one batch of Black Bean Salsa makes 4 cups. Rather than throw any of it away, I come up with fun ways to use it up. One family may use the entire recipe in one meal, someone living alone will be able to create several different meals throughout the week. 🙂

How to make a Southwest Salmon Bowl:

Are you using Steamed Rice {25 minutes} or Cauliflower Rice {3 minutes} or Brown Rice {you should have started that an hour ago ;)} ? Get that started first. 😉

Now would also be a good time to make your Black Bean Salsa {15 minutes}….I used the version with fresh mangoes!!

Preheat oven to BROIL. Line a baking sheet with parchment paper.

Place salmon on baking sheet, sprinkle each filet with 2 to 3 teaspoons of Southwest Seasoning {including the sides}…..

Drizzle with olive oil and place under the broiler for 5 to 7 minutes depending on the thickness of your filet…..

Remove from oven and set aside.

While your salmon is broiling, whip up some delicious Chipotle Creama…..

Whisk the mayonnaise, cream, adobo sauce, garlic and cilantro together. If you want super spicy, use whole chipotle peppers along with the adobo sauce and puree in a food processor. Three guesses why you do not see that image here, LOL

Place a scoop of rice in a serving bowl. Top with black bean salsa…..

{Picmonkey stopped working…..}

Slice salmon {and remove the skin} and place on top of the salsa …..

Add avocado slices and drizzle with chipotle crema…..

OMGosh….So delicious! There is a slight heat from the chili powder and adobo sauce, but the cool, sweet mangoes come in and blend all of the flavors together!!

Notes:

• Do not overcook your salmon!!! My five ounce filet took about 7 minutes, so keep an eye on them.
• For thick chipotle cream, use heavy cream or coconut milk in a can. I used unsweetened cashew milk, since I am allergic to the first two options.
• Wild-caught salmon is high in Omega-3’s. Farm raised salmon is fed genetically modified corn and dyes to make it appear salmon colored…use wild-caught!

Additional recipes used to make this Southwest Salmon Bowl:

Black Bean Salsa

Steamed Rice

Paleo Cauliflower Rice

Southwest Seasoning –

My first 25 Southwest Inspired recipe can be found here…..

Just in case you need to use up the rest of the black bean salsa. 😉 I am currently working on a Southwest Chicken Pizza so there is more to come…..

Enjoy!!

Southwest Salmon Bowl

This Southwest Salmon Bowl is loaded with flavor and super simple to prepare!

5 from 1 vote

Print

Course: Main Course

Cuisine: American

Keyword: salmon, recipe, southwest, rice

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

Servings: 1 Serving

Calories: 1460kcal

Author: Lisa Johnson

Ingredients

• 4 to 5 ounce Sockeye salmon fillet
• 1 Tablespoon Southwest Seasoning
• 1 Tablespoon olive oil
• 1/2 cup cooked rice
• 1/2 cup Black Bean Salsa (made with mangoes)
• avocado slices

Chipotle Crema

• 1/2 cup mayonnaise
• 1/4 cup heavy cream (or coconut milk)
• 1 large clove garlic (pressed or finely minced)
• 1 Tablespoon chopped cilantro
• 1 teaspoon adobo sauce (the sauce in a can of chipotle peppers)

Instructions

• Preheat oven to BROIL. Line a baking sheet with parchment paper.
• Place salmon on baking sheet, sprinkle each filet with 2 to 3 teaspoons of Southwest Seasoning {including the sides}.
• Drizzle with olive oil and place under the broiler for 5 to 7 minutes depending on the thickness of your filet.
• Remove from oven and set aside.
• Place a scoop of rice in a serving bowl. Top with black bean salsa.
• Slice salmon place on top of salsa in the bowl.
• Add avocado slices and drizzle with chipotle crema.

Notes

• Make your Chipotle Crema as spicy as you would like it. One teaspoon is mild enough for me, but you can add more or chop up the chipotle pepper and add it for even more heat!!
• Do not overcook your salmon!!! My five ounce filet took about 7 minutes, so keep an eye on them.
• For thick chipotle cream, use heavy cream or coconut milk in a can. I used unsweetened cashew milk, since I am allergic to the first two options.
• Wild-caught salmon is high in Omega-3's. Farm raised salmon is fed genetically modified corn and dyes to make it appear salmon colored...use wild-caught!
• The nutrition amounts look way off to me! You will not use all of the chipotle crema so that will help.

Nutrition

Calories: 1460kcal | Carbohydrates: 42g | Protein: 32g | Fat: 128g | Saturated Fat: 30g | Cholesterol: 190mg | Sodium: 1974mg | Potassium: 865mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 2.3mg | Calcium: 122mg | Iron: 4.2mg