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Unforgettable Blackened Salmon Rice Bowls in 30 Min

Blackened Salmon Rice Bowls
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These Blackened Salmon Rice Bowls are bursting with flavor, topped with a zesty lime crema, making for a delicious and healthy meal.

Ingredients

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  • 4 salmon fillets
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cups cooked white or brown rice
  • 1 tablespoon lime juice
  • Salt to taste (for rice)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice (for crema)
  • Zest of 1 lime
  • Salt to taste (for crema)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh or canned)
  • 1/4 cup red onion, diced
  • Lime wedges for serving
  • Chopped cilantro for garnish (optional)

Instructions

  1. In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper. Rub the spice mixture evenly onto both sides of each salmon fillet.
  2. In a large skillet, heat olive oil over medium-high heat. Add the seasoned salmon fillets to the skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a blackened crust. Remove from heat and let it rest for a few minutes.
  3. In a medium bowl, mix the cooked rice with lime juice and salt to taste. Set aside.
  4. In a small bowl, combine sour cream, mayonnaise, lime juice, lime zest, and salt to taste. Mix well until smooth and creamy.
  5. In serving bowls, start with a base of the lime-infused rice. Top with blackened salmon fillets. Add slices of avocado, cherry tomatoes, corn, and diced red onion around the salmon.
  6. Drizzle with zesty lime crema. Garnish with chopped cilantro if desired and serve with lime wedges on the side.

Notes

  • Feel free to customize the toppings according to your preference for these Blackened Salmon Rice Bowls.
  • You can use frozen salmon for this recipe, but thaw it completely before cooking.
  • Greek yogurt can substitute sour cream in the zesty lime crema.
  • For a low-carb option, use cauliflower rice or zucchini noodles instead of rice.
  • Store leftover blackened salmon and rice in airtight containers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yummywords.com/blackened-salmon-rice-bowls/

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