We're back with another incredible bowl... You all know my obsession with the DIY Chipotle Burrito Bowl. Now I present to you my next favorite bowl. The Crispy Salmon Burrito Bowls!!
My love for all things burrito bowls runs deep. I love them with steak, chicken, veggies, carnitas... any of them are fair game. Add to that a salmon burrito bowl and OMG we are in business. Perfectly cooked salmon that's marinated and seasoned to perfection keep these bowls light and healthy... aka perfect for summer.
These also make the perfect weeknight meal when you're in a semi-rush to get dinner on the table. A lot of these components can be prepped ahead of time and then just sear the salmon off before you sit down for dinner and voila! Crispy Salmon Burrito Bowls all around.
Also just feel free to serve this alongside a big pile of tortilla chips! You're gonna need them to get the last little remnants of your bowl and then it kinda turns into nachos and NO ONE IS MAD AT THAT!
More Burrito Bowls for ya...
- Flank Steak
- Cauliflower Rice + Chicken
- Carnitas
- Knock off Chicken Burrito Bowls a la Chipotle
- and if you happen to have any of this insanely delish corn situation leftover from another meal... it's a great sub for the raw or grilled corn in any of these recipes
We now OFFICIALLY have the burrito bowl game covered here on WGC.
Crispy Salmon Burrito Bowls
Ingredients
For the Salmon
- 2 lemons
- ½ cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- 1 pound salmon, cut into 4 equal pieces
For the Bowls
- 2-3 cups cooked white rice
- 1 lime, zested and juiced
- ½ cup chopped cilantro
- 1 cup black beans
- 1 cup corn
- 1-2 whole avocados, cubed
- 1 cup pico de gallo
For the Cilantro Vin
- 1 small shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves stems removed (about 4 ounces)
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
Instructions
- In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours
- Preheat a pan to medium high heat. Remove the salmon from the marinade and sear for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
- Combine the cooked white rice, lime zest and juice and cilantro and toss to combine. Make the bowls with equal parts rice, beans, corn, avocado, pico and salmon. Serve with tortilla chips on the side and cilantro vinaigrette.
For the Cilantro Vin
- combine all ingredients in a blender and blend until super smooth.
The Cilantro Vin is delicious; I could eat it on everything! I added a zhug of avacado oil to the rice to cut the lime flavor a smidge and to give the mouth-feel of chipotle rice. I would make this again, but I wouldn't marinade the salmon; imo it overpowered the delicate salmon. A little avocado oil and pan sear to 115 degrees would let the salmon be the star.
Family favorite.
Have made this twice now - yum!!! And so easy. Love love love.
Could I marinate the salmon overnight?
Delicious! I followed the directions in the recipe…no additions or deletions. Loved it!
Hi Gaby - I imagine I could plank the salmon, correct? Do I need to change anything when grilling?
Thank you!
nope! PERFECTLY delish!
Looks great but do you pour the cilantro bin over everything?
Delicious!! I’ll just be over here in Southern Nevada making Gaby’s chicken, carnitas and salmon bowls fresh every day. No way I could ever tire of them.