Salmon and Rice Bowl
Serves 415 mins prep30 mins cook
A delicious salmon and rice bowl featuring salmon seasoned with onions, garlic, and Old Bay, served with basmati rice, corn, black beans, and fresh veggies like red and green cabbage, avocado, and cherry tomatoes, drizzled with chipotle sauce.
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What you need
Instructions
1: In a pot, add olive oil, rice, and water over medium-high heat. 2: Add salt and bay leaves and let come to a boil, mixing until most water is absorbed. 3: Cover and simmer on low for about 15-20 minutes. 4: Once rice is cooked, add cilantro and lime juice. 5: Cut salmon into cubes, mix with seasoning and olive oil. 6: Cook in a pan on medium-high heat until both sides are browned and crispy (about 3-5 minutes each side). 7: Heat corn and beans in a pan, season with salt and pepper, and optionally add sugar to corn. 8: Cook the cabbage with 2 teaspoons of olive oil, salt, and pepper on medium-high heat for about 8-10 minutes. 9: Add all ingredients to a plate, garnish with cherry tomatoes and avocado, and drizzle with chipotle sauce.View original recipe