Description
This vibrant Salmon Burrito Bowl features tender, marinated salmon cubes cooked to perfection and served over a bed of cilantro lime rice with black beans, sweet corn, fresh avocado, and pico de gallo. A zesty lime vinaigrette ties all the flavors together, creating a healthy, flavorful, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Salmon and Marinade
- 1 pound salmon
- 1/4 cup olive oil
- 2 tablespoons chicken broth
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
Lime Vinaigrette Dressing
- 1 cup cilantro
- 1 small shallot (or 1/2 large)
- 1 teaspoon minced garlic
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 2 tablespoons water
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Bowl Components
- 2 cups cooked cilantro lime rice
- 1 can black beans (drained and rinsed)
- 1 1/2 cups corn (fresh or frozen)
- 1 avocado
- 1 cup pico de gallo
Instructions
- Cut Salmon: Cut the salmon into small, roughly 1-inch cubes. Alternatively, you can leave the salmon as whole filets based on your preference.
- Whisk Marinade: In a bowl, whisk together olive oil, chicken broth, lime juice, lime zest, minced garlic, salt, cumin, paprika, chili powder, oregano, and red pepper flakes to create the marinade.
- Marinate Salmon: Add the salmon cubes to the marinade and toss well to coat. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to infuse.
- Make Dressing: While the salmon marinates, add cilantro, shallot, garlic, olive oil, lime juice, water, red pepper flakes, and salt to a blender. Blend until smooth, then taste and adjust seasoning as needed.
- Chill Dressing: Transfer the vinaigrette to a jar and chill it in the refrigerator until ready to serve.
- Heat Oil: When the salmon has finished marinating, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Cook Salmon: Add the salmon cubes to the skillet, discarding any remaining marinade. Cook the salmon for 3-4 minutes on each side or until crispy on the outside and the internal temperature reaches 145°F (63°C).
- Assemble and Serve: Build your burrito bowls by layering cooked cilantro lime rice as the base. Top with black beans, corn, cooked salmon, pico de gallo, sliced avocado, and drizzle with the lime vinaigrette. For added freshness, include chopped romaine lettuce if desired.
Notes
- Marinate the salmon for at least 1 hour but no longer than 4 hours to prevent the lime juice from ‘cooking’ the fish.
- You can substitute chicken broth with vegetable broth for a lighter flavor or keep it vegetarian-friendly if omitting salmon.
- Use fresh corn if available, or thaw frozen corn before adding to the bowl.
- Cook the salmon on medium heat to get a crispy exterior without overcooking the inside.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
