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Mexican Spice-Rubbed Salmon Bowl

Eva Amurri Martino shares the recipe for her mexican spice-rubbed salmon bowls with a cilantro-lime vinaigrette

Happy-almost-Cinco-De-Mayo! I loooove Mexican food.  The bright colors and burst of flavors are always so exciting! I’m a spice fan for sure, and Mexican spice combinations are as zesty as they get. I’ve been known to ask a kitchen or two to chop me up a jalapeno to sprinkle on top of whatever I’m eating.  Ok, this was mostly a pregnancy thing– but I still like my food zesty and spicy whenever I can get it!  Since most of us will probably be indulging in the quintessential Cinco De Mayo marg tomorrow (this is on of my own personal faves), I wanted to offer you an option for a festive Mexican meal that is so simple to make and really healthy too! This bold and beautiful Mexican Spice-Rubbed Salmon Bowl is so delicious and will satisfy all those holiday food cravings without weighing you down.  The cilantro and lime vinaigrette is one of my faves, and I use it on everything.  You can see how I pair it with baked fish here, but it also totally sings in this salmon bowl.  Mix up a little extra and use it on salads and grilled chicken or veggies, too! It will keep for 48 hours in the fridge.  (PSSST: If you’re looking for a kid-friendly Cinco De Mayo meal, check this out.)

Raw salmon sits next to a bowl of Mexican Spice rub for Eva Amurri Martino's healthy salmon bowls

Ingredients…

Makes 2 Salmon Bowls

  • 3/4 Tsp Onion Powder
  • 3/4 Tsp Seasoned Salt
  • 1 Tsp Red Pepper Flakes
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Chili Powder
  • 1/3 Tsp Ground Cumin
  • 2 portions salmon filet
  • 2 cups of rice, cooked according to package directions
  • 1 Cup of cooked Black Beans
  • 1 Cup sliced Cherry Tomatoes
  • 1 Avocado, pitted and sliced thin
  • 1/4 Purple Cabbage, sliced razor thin
  • Zest of 2 large Limes
  • Juice of 2 limes
  • 1/3 Cup Seasoned Rice Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • 1/2 Jalapeno pepper, seeded and chopped
  • 1 medium bunch of cilantro, rinsed, stems removed & leaves chopped
  • Salt & Pepper, to taste

Raw salmon sits on the colorful cutting board with the Mexican Spice rub applied

Mix the first 6 ingredients together to make the Mexican Spice Rub.  Rub it all over both salmon filets, and then place the filets in a ziploc bag and refrigerate for 15-30 mins.  Using the last 7 ingredients in the list, make your Cilantro-Lime Vinaigrette.  Simply add the ingredients to a blender or food processor and blend until smooth! When you’re ready to cook the salmon, prepare your grill.  You may also use a grill pan, just make sure that the grill pan is oiled and sizzling hot.  Grill both pieces of salmon to desired doneness.  I prefer my salmon medium, and put it on for approximately 4 minutes on each side.  While this is cooking, assemble your bowl.  Place the rice in the bottom of the bowl, and put the vegetables on top.  When the salmon has finished cooking, put each piece on top of the vegetables in the bowl and douse with Vinaigrette! The more the better! Enjoy warm.

Mexican Spice-Rubbed Salmon cooks on a grill pan

Eva Amurri Martino's colorful and healthy Mexican Spice-Rubbed Salmon Bowl

Eva Amurri Martino's colorful and healthy Mexican Spice-Rubbed Salmon Bowl

A close up view of the bright green Cilantro Lime Vinaigrette

Eva Amurri Martino's Mexican Spice-Rubbed Salmon Bowl doused in Cilantro Lime Vinaigrette

I hope you enjoy this Salmon Bowl as much as I do! Have a great Cinco De Mayo!

 

 

 

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2 Comments

  1. Lisa says:

    This looks amazing, will be making this ASAP!

    05.04.17Reply
  2. Amber says:

    Eva: I love your recipes! Thanks for sharing them. A request… would it be possible for you to share printer friendly versions of your recipes as well. I like to print them out for my collection of favorites but would like to conserve paper. Thanks!!

    05.05.17Reply