Seared salmon filets overtop a bed of fluffy white rice with fresh corn salsa, quick pickled onions, and a creamy chipotle lime sauce. These flavor-packed salmon taco bowls are as nutritious as they are delicious! Filled with fresh ingredients, vibrant colors, and a variety of textures for the ultimate healthy and satisfying meal.
Ingredients
Quick-Pickled Red Onion:
- ⅓ cup white vinegar
- ⅓ cup water
- 2 tsp sugar
- 1 tsp salt
- 1 small red onion cut into thin slices
Seared Salmon:
- 4, 5-6 oz salmon filets
- 1.5 tbsp taco seasoning
- Zest from 1 lime
- 1-2 tbsp olive oil
Cilantro Rice:
- 1 tbsp olive oil
- 1 small onion finely diced
- 2 cups white rice cooked
- ½ tsp salt
- ⅓ cup fresh cilantro rough chopped
Fresh Corn Salsa:
- 4 ears fresh white corn shucked
- ⅓ cup red onion finely diced
- ¼ cup fresh cilantro finely chopped
- 1 tsp olive oil
- 1 lime juiced
- ½ tsp kosher salt
Chipotle Lime Sauce:
- ½ cup full fat greek yogurt
- 2 tbsp chipotle lime mayo I used Primal Kitchen
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro finely chopped
Taco Bowl Assembly:
- 1-2 avocados cubed
- 1 lime cut into wedges, for serving
- ½ cup fresh cilantro finely chopped
Instructions
Quick-Pickled Red Onion:
- To a medium bowl, whisk together vinegar, water, sugar, and salt. Submerge red onion slices and let soak for at least 15 - 20 minutes.
Seared Salmon:
- To a small bowl, stir together 1.5 tbsp taco seasoning and zest from 1 lime.
- Sprinkle seasoning over salmon filets and use fingers to rub spice mixture into salmon, ensuring it is evenly distributed on all sides. Drizzle salmon filets with 1 - 2 tbsp of olive oil.
- Preheat a cast iron skillet over medium heat and add 1 tbsp olive oil once hot. Add salmon filets skin side up (making sure they are not overcrowded), and let cook until browned, 4-5 minutes, covering the pan. Flip and cover again, cooking for an additional 3-4 minutes, or until filets are cooked through. Remove from heat and set aside.
Cilantro Rice:
- To a medium saute pan, add olive oil and bring to medium heat. Add diced onion and cook for 2-3 minutes or until onion becomes translucent and just starts to brown.
- Stir in cooked white rice and salt. Cook until heated through, 3-5 minutes. Remove from heat and stir in fresh cilantro. Set aside.
Fresh Corn Salsa:
- Slice kernels off of shucked corn cob and add to a medium bowl.
- To the same bowl, add diced red onion, cilantro, salt, lime juice, and olive oil. Stir until evenly combined. Set aside.
Chipotle Lime Sauce:
- To a small bowl add all ingredients for the sauce. Stir together until evenly combined. Set aside.
Taco Bowl Assembly:
- To each plate, add cilantro rice and a salmon filet. Top each plate with quick-pickled red onions, fresh corn salsa, and drizzle with chipotle lime sauce.
- Garnish with sliced avocado and finely chopped cilantro. Serve with lime wedges. Enjoy!
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