Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner.
Here we are three weeks into January, and I’m still going strong, sharing healthier recipes for y’all. Have you tried anything yet? The Honey Mustard Chicken Salad, perhaps? It’s my favorite!! And that’s coming from someone who isn’t crazy about salads. It’s a must try, if you’re looking for a great salad that works for lunch or dinner.
Lately, I’ve been all about rice bowls. I cheat and buy the microwavable rice pouches, hey, don’t judge, I like that perfectly cooked rice is available to me in 90 seconds! It makes getting dinner on the table super quick, without a pot to wash. When having rice bowls like this, loaded with a protein, corn, and veggies, one pouch works for the three of us.
Rice bowls are simple, you just put rice down, toss a protein, and some veggies on top, and you’ve literally got a healthy meal. Well, ok, wait, you can’t top that rice with a gravy and call that healthy! Ok, you CAN call it anything you want, and I won’t judge.
I do rice bowls when I’m short on time and starving. No matter what you choose to top it with, they are quick to toss together. Season some meat, in this case salmon, sear it up, put on top. Chop up some veggies, season, saute, and put that on top. I made a quick cilantro vinaigrette, but it’s totally not necessary. Although, I am giving you the recipe for that. It’s honestly yummy without it. It’s just up to you, whether or not you want to take the extra step or two to whisk it together.
- 1/3 cup olive oil
- 3 tablespoons worcestershire sauce
- 1 tablespoon cumin
- juice of one lime
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 4 salmon filets - one per person
- 1 ear corn, grilled kernels removed
- 2 bell peppers, larger in size, seeded, and thinly sliced
- 2 pouches of rice cooked according to the directions, or 2 cups, cooked I like to use Basmati rice
- 1/4 cup lime juice
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- salt and pepper to taste
1.Whisk together all the ingredients, cover and refrigerate until ready to use.
1.Whisk together the first 9 ingredients. Pour half over the salmon to coat, and the other half over the bell peppers to marinate.
2.While the salmon is marinating (not long!), heat up a non-stick pan to medium to high heat. Sear the salmon for 5 to 8 minutes per side, until the internal temperature reaches 145 degrees.
3.Remove and set aside while you're sauteing the bell peppers. To the same pan, drizzle a little bit of oil, and toss in the peppers. These you will cook to your likeness. I tend to like mine with a little bit more crunch, so I really just get them hot.
4.Once the peppers are cooked. Divide the rice among four bowls (1 cup each). plate everyone a slice of salmon, some corn, and peppers. Drizzle with Cilantro Vinaigrette, and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1020 Total Fat: 58g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 44g Cholesterol: 143mg Sodium: 997mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 57g