Fiesta Salmon Bowl

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Fiesta Salmon Bowl

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Fiesta Salmon Bowl

Tips for success: Do not buy your salmon from grocery stores, go to Sam’s or Costco to buy them. You can get more for your buck plus more uniform pieces. Costco also has steelhead trout which looks like salmon but isn’t as fatty and is less inexpensive. If you do not like the heat of jalapeno, cut out the white pith that holds all the heat. This recipe works with chicken, beef, or shrimp. You can reduce the calories of this dish by substituting the quinoa or black bean salad for a vegetable. I created it to be a great carb load for tons of post workout energy.
Course Main Course
Total Time 35 minutes
Servings 4 person
Calories 463kcal

Equipment

  • Small pot with lid
  • Chef knife
  • Cutting board
  • Liquid measuring cup
  • Dry measuring spoons
  • Dry measuring cups
  • Large bowl
  • Medium bowl
  • Baking sheet
  • Spatula
  • Can opener

Ingredients

Quinoa:

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 cups low sodium vegetable stock
  • 1 cup quinoa rinsed

Black Bean Salad:

  • 1 15 oz. can unsalted black beans drained and rinsed
  • ½ red onion chopped small
  • 2 garlic cloves chopped fine
  • 1 jalapeño chopped small
  • ½ dry oregano
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 1 tablespoon avocado oil

Fiesta Salmon:

  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon chili powder
  • cooking spray
  • 4 4-6 oz. salmon skin on
  • 8 sprigs cilantro garnish

Yogurt-Lime Sauce:

  • 1 cup 2 % Greek Yogurt
  • juice of 2 small lime
  • 2 tablespoons avocado oil
  • 2 garlic clove chopped fine
  • ½ teaspoon chili powder
  • 4 tablespoons chopped cilantro
  • ½ teaspoon kosher salt

Instructions

  • To make quinoa: Preheat the oven, turn on the heat to medium, in a small pot add kosher salt, black pepper, vegetable stock and quinoa bring to a boil, stir, cover and reduce heat to low, cook for 15 minutes.
  • To make bean salad: In a bowl add the black beans, red onion, garlic, jalapeno, oregano, cumin, kosher salt, black pepper, avocado oil and cilantro. Stir to combine.
  • To make fiesta salmon: Spray a foiled lined baking sheet with cooking spray, for 3 seconds. In a bowl mix the smoked paprika, kosher salt, black pepper and chili powder. Add the salmon to the baking sheet then evenly and liberally season salmon. Pop in the oven for 5-6 minutes.
  • To make yogurt-lime sauce: In a medium bowl add the Greek yogurt and lime juice, stir a few times to mix together. Turn on the heat to medium in a small skillet add avocado oil and garlic cook for 30 seconds, stirring constantly. Turn the heat off and add chili powder and stir fast to keep the spices from burning. Add to yogurt, add cilantro and kosher salt, stir a few times until sauce is smooth. Sauce will keep for 5 days, covered in the refrigerator.
  • To assemble: In a bowl add 4 oz. cooked quinoa, ¼ cup black bean salad, 1 piece of salmon, 1 tablespoon yogurt-lime sauce and two sprigs cilantro.

Notes

Preheat oven to 450 F

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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