Salmon Burrito Bowl

Ingredients

Mexican Rice:

• 1 Tablespoon avocado or olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, finely chopped
• 1 15 oz can black beans, drained and rinsed
• 1 ½ cups frozen sweet corn, or a 15 oz can sweet corn, drained and rinsed
• ¼ cup cilantro, chopped
• 2 Tablespoons Taco seasoning
• 1 15 oz can fire roasted tomatoes
• 3 cups cooked basmati or jasmine rice, 1 cup uncooked rice

Salmon

• 1 ½ lbs salmon
• 2 teaspoons avocado or olive oil
• 1 Tablespoon Taco seasoning
• ½ lime

Avocado Crema

• 1 large avocado
• ¼ cup Greek yogurt
• 3 Tablespoons fresh cilantro
• 3 Tablespoons fresh lime juice
• ½ teaspoon salt
• 2 Tablespoons of water

Bowl

• Mexican rice
• Salmon
• Avocado crema, for drizzling
• Jalapeno slices, for topping
• Pico de gallo or salsa, for topping
• Queso fresco or cotija cheese, for topping
• Fresh cilantro, for topping
• Lime wedges, for topping

Instructions 

1. If you haven’t already, cook your rice according to the package.
2. Preheat oven to 400°F and line a baking sheet with parchment paper.
3. Make taco seasoning by combining all the spices in a small bowl. Set aside.
4. Make rice by adding oil to a large skillet and heating on medium heat. Add onion, garlic and green bell pepper and saute for about 5-6 minutes until onion is translucent and fragrant.
5. Add beans, corn, cilantro and taco seasoning and stir to combine. Cook for an additional 2-3 minutes then add fire roasted tomatoes and cooked rice and stir until fully combined. Reduce heat to low and cover to keep warm, stirring occasionally. Taste and season with additional salt + pepper if desired.
6. While rice is cooking, place salmon on prepared baking sheet, skin side down and drizzle with oil and taco seasoning. Rub seasoning into the salmon to coat evenly then drizzle with fresh lime juice.
7. Bake for 15-18 minutes until salmon is flaky and cooked throughout. Time will depend on the thickness of your salmon.
8. While salmon is cooking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined. Set aside.
9. To make the bowls, add about 1 cup rice mixture to bowl and top with salmon, jalapeno slices, pico de gallo, queso fresco, fresh cilantro, lime wedges and a drizzle of avocado crema. Serve immediately.