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Chili Lime Salmon Bowls Recipe

Chili Lime Salmon Bowls Recipe
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★★★★★

5.2 from 23 reviews

These Chili Lime Salmon Bowls are a vibrant and flavorful meal option that combines zesty marinated salmon with a colorful array of fresh ingredients. Perfect for a healthy and delicious lunch or dinner.

Ingredients

Scale

For the Salmon:

  • 4 salmon fillets (about 5–6 oz each), skin on or off
  • 2 tablespoons olive oil
  • Zest and juice of 2 limes
  • 1 tablespoon honey or agave syrup
  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste

For the Bowls:

  • 2 cups cooked brown rice or white rice
  • 1 large avocado, sliced
  • 1 cup shredded purple cabbage
  • 1 cup corn (fresh, canned, or thawed from frozen)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • 1/4 cup green onions, thinly sliced
  • Lime wedges, for serving

Optional Chili Lime Sauce:

  • 1/3 cup plain Greek yogurt or dairy-free alternative
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt to taste

Instructions

  1. Make the Marinade: In a small bowl, whisk together the olive oil, lime zest, lime juice, honey (or agave), chili powder, smoked paprika, garlic powder, salt, and pepper. This marinade should smell bold and bright, with a kick from the chili powder and tang from the lime.
  2. Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon, making sure each piece is well-coated. Let the salmon sit for at least 10–15 minutes. While it marinates, prepare your rice and bowl toppings.
  3. Cook the Salmon: Heat a large non-stick skillet over medium-high heat. Once hot, add a splash of oil and place the salmon fillets skin-side down (if using skin-on). Cook for about 4–5 minutes on one side until the skin is crispy and the salmon is mostly cooked through. Flip and cook the other side for another 2–3 minutes, or until the salmon flakes easily with a fork and has a golden, caramelized exterior. Remove from heat and set aside.
  4. Build the Bowls: Divide the cooked rice between four bowls. Top each with a salmon fillet, then arrange the avocado slices, cabbage, corn, cherry tomatoes, cilantro, and green onions around the fish. Don’t be shy—pile it on and make it look as good as it tastes.
  5. Make the Sauce (Optional): In a small bowl, stir together the yogurt, lime juice, chili powder, and salt. This makes a creamy, slightly spicy topping that complements the salmon beautifully. Drizzle it over each bowl before serving, or serve on the side for dipping.
  6. Serve and Enjoy: Garnish each bowl with extra lime wedges and a sprinkle of fresh cilantro if desired. Serve warm or chilled. These bowls are great freshly made but are just as good prepped ahead for lunch the next day.

Notes

  • Feel free to customize your bowls with additional toppings like sliced jalapenos, black beans, or a squeeze of extra lime juice.
  • This recipe is easily doubled or halved to suit your needs, perfect for feeding a crowd or a cozy dinner for two.

Nutrition

Keywords: Chili Lime Salmon, Salmon Bowl Recipe, Healthy Salmon Recipe

Find it online: https://frommamamaya.com/chili-lime-salmon-bowls-recipe/