Salmon Taco Bowl

Inspired by a photo of a salmon taco bowl, this recipe came together quite easily and it was delicious. This means I must share it with you! Yes, there are a lot of salmon recipes on this blog but you can never have enough salmon recipes in the Pacific Northwest!

INGREDIENTS -

FOR THE SALMON -
2 salmon fillets, or more for the number of bowls you are making
1-2 Tbsp avocado oil
Salt
Pepper
Garlic Powder
Lemon Pepper
Cumin
Chili Powder
FOR THE BOWL -
Rice or riced cauliflower
Salsa
Cherry tomatoes, sliced in halves
Greens - pictured is Kale, but you could use a lettuce mix, spinach, or other greens
Purple cabbage, sliced
Cilantro, for topping
Lime wedges for garnish
FOR THE CILANTRO LIME SAUCE -
1/2 cup good quality mayonnaise
2 Tbsp lime juice
2 cups cilantro

In the bottom of your bowls, place the rice, greens, cabbage, salsa, and cherry tomatoes, reserving the cilantro and lime wedges for garnish.

Prepare the cilantro lime sauce by placing the mayonnaise, lime juice, and cilantro in a small food processor and blend on high, pulsing until it is at the consistency that you prefer.

Rinse the salmon and sprinkle the seasonings on it, I don’t measure, I just sprinkle 😆. Place a tablespoon of avocado oil in a heavy pan and bring to medium heat. Set the salmon meat side down into the hot oil and cook for approximately 3-4 minutes, depending on the thickness of your fish. You can see the color change on the sides of the fillet so when it is about halfway cooked, flip the fish to be skin side down and cook for another 3-4- minutes.

When the salmon is fully cooked, carefully lift the meat from the skin with a spatula and place on the top of your bowl ingredients. Top with the cilantro lime sauce, cilantro leaves, and lime wedge.

If it’s in a bowl, it has got to be good! (A famous saying by me) Enjoy!!