Salmon Burrito Bowl
A classic burrito deconstructed, by ditching the tortilla then packed with all the tasty fillings you'll find in a burrito, but in a bowl.
Ingredients
- 1½ pounds fresh salmon fillet
- 2 tbsps olive oil
- 1-1½ tbsps taco seasoning use more or less to suit your taste
- 2 tbsps lime juice
- 2 large red bell peppers, sliced or other colors of your choice
- 1 medium red onion, sliced
- 1½-2 cans black beans drained, rinsed and heated through
- ¼ cup cilantro, chopped
- ¼ cup crumbled Feta or Cotija cheese
- 1 medium avocado, sliced
- 2 cups salsa pico de Gallo, drained store bought or homemade
- 2-4 cups cooked rice or green rice depending on the appetites
- 1 serving chipotle sauce store bought or homemade
Instructions
- Marinate the salmon with the taco seasoning and lime juice. Set aside for 20-30 minutes. While the salmon marinates, preheat the oven to 375°F. Prepare the remaining ingredients, slice the peppers and onions.
- Bake the salmon to your desired doneness 20-25 depending on the thickness of the piece. While the salmon bakes saute or stir fry the peppers and onions.until cooked.
- Divide the rice into 4 bowls as desired by each diner. Once the salmon is cooked flake the piece and divide the salmon into 4 servings and place them into 4 bowls. Divide the black beans, salsa Pico de Gallo, sautéed veggies into the bowls. Serve topped with with crumbled cheese, cilantro, and avocados. Enjoy with extra squeeze of lime juice and chipotle sauce.
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