Description
These Damn Good Salmon Taco Bowls for Two are a flavorful, healthy dish perfect for a satisfying meal. Featuring wild salmon seasoned with a homemade taco spice blend, served over a vibrant, spiced jasmine rice, and topped with fresh avocado, cilantro, and Greek yogurt, this recipe combines bold Mexican-inspired flavors with wholesome ingredients for an easy, delicious dinner.
Ingredients
Scale
For the Salmon
- 2 (6 oz each) wild salmon filets
- ½ tablespoon olive oil
- ½ lime, juiced
For the Taco Seasoning
- 1 tablespoon coconut sugar (or brown sugar)
- ¾ teaspoon cumin
- ¾ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅕ teaspoon cayenne pepper (or just a pinch)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For the Rice
- 2 teaspoons olive oil
- ¼ cup very finely diced yellow onion
- ¼ cup very finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup tomato sauce
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 ¼ cups water
- ¾ cup uncooked jasmine or basmati white rice
For Serving
- Avocado, sliced
- Greek yogurt
- Salsa or hot sauce
- Cilantro
- Diced green onion or red onion
- Lime wedges
Instructions
- Prepare the Salmon: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or foil and lightly grease it with olive oil or nonstick spray. Place the salmon filets skin side down on the baking sheet. Drizzle each filet with olive oil and squeeze lime juice over them.
- Make the Taco Seasoning: In a small bowl, combine coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Evenly sprinkle and rub this seasoning mixture all over the salmon filets using your fingertips. Set aside to let the flavors meld.
- Cook the Rice: Heat olive oil in a medium pot over medium heat. Add the diced yellow onion, green bell pepper, cilantro, and minced garlic. Sauté for 2 to 4 minutes until the vegetables soften. Reduce the heat to medium-low and stir in tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper. Let the sauce simmer for 2 minutes until it thickens slightly. Add water and bring to a boil. Once boiling, stir in the rice, cover immediately, reduce heat to low and simmer for 15-20 minutes or until rice is tender. Remove from heat, fluff rice with a fork, cover again, and let it steam off the heat for 10 minutes.
- Bake the Salmon: While the rice is steaming, place the seasoned salmon in the preheated oven. Bake for 15-20 minutes, typically 16-18 minutes for perfectly flaky salmon. Check doneness by gently flaking the fish with a fork.
- Assemble and Serve: Divide the steamed rice between two bowls. Place a salmon filet alongside the rice in each bowl. Garnish with sliced avocado, dollops of Greek yogurt, fresh cilantro, diced green or red onions, salsa or hot sauce, and lime wedges. Serve immediately and enjoy this flavorful meal.
Notes
- You can substitute brown rice for jasmine rice, but keep in mind brown rice requires a longer cooking time—follow package instructions accordingly.
- Feel free to customize your taco bowls with additional toppings like shredded cheese, pickled jalapeños, or black beans for variety and extra flavor.
Nutrition
- Serving Size: 1 bowl (approximately 1 salmon filet with rice and toppings)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
