Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. | EverydayMadeFresh.com

Fajita Salmon Rice Bowl

Enjoy salmon in a whole new way with this tasty Fajita Salmon Rice Bowl. A quick healthy option for lunch and dinner. 

Author Joanna

Ingredients

  • 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 pounds salmon about one piece 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 4 cups, cooked I like to use Basmati rice

Cilantro Vinaigrette

  • 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

Instructions

Cilantro Vinaigrette

  1. Whisk together all the ingredients, cover and refrigerate until ready to use.

Salmon/Bell Peppers

  1. Whisk together the first 9 ingredients. Pour half over the salmon to coat, and the other half over the bell peppers to marinate. 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. 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.

  2. 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!