Southwest Salmon Rice Bowl
- Apr 8
- 1 min read
Updated: Apr 8
East meets west in this delicious salmon dish.
1
Serving Suggestion
Pair the bowl with a side of tortilla chips for added crunch.
2
Variations
For a spicier kick, add diced jalapeños or a splash of hot sauce.
3
Storage Tip
Store the rice mixture and salmon separately in the refrigerator for up to 2 days.
Notes
1
Cook the rice according to package instructions. Once done, fluff with a fork and set aside.
2
While the rice is cooking, season the salmon with chili powder, cumin, salt, and pepper.
3
In a large bowl, combine cooked rice, black beans, corn, and lime juice. Mix gently to combine.
4
Divide the rice mixture into four bowls. Top each with a salmon, avocado slices, red onion, and cilantro.
5
Sprinkle with cheese if desired and serve warm.
Instructions
1 cup long-grain rice
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) corn kernels, drained
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
canned salmon
Pantry Ingredients
2 ripe avocados, sliced
1 lime, juiced
1 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup shredded cheese (optional)
Optional Fresh Ingredients
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Southwest Tex-Mex Salmon and Rice Bowl
A delicious and vibrant Tex-Mex salmon and rice bowl, perfect for a quick dinner using simple pantry staples and a few fresh ingredients.
4
550
Prep Time
15 mins
Cook Time
30 mins