Mix together onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and ground cumin to make the Mexican Spice Rub.
Rub on both sides of the Salmon and place into a Ziploc bag and refrigerate for 15-30 minutes.
Add lime zest, lime juice, seasoned rice vinegar, extra virgin olive oil, jalapeno pepper, cilantro, salt and pepper to a food processor and blend until smooth. This makes the Cilantro-Lime Vinaigrette.
Grill the salmon to your liking and prepare your bowl.
When salmon is cooked add it to your bowl and douse with the vinaigrette- enjoy!
Spiced-Rubbed Salmon Bowl
Amount Per Serving (2 bowls)
Calories 722Calories from Fat 342
% Daily Value*
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Vitamin A 1523IU30%
Vitamin C 90mg109%
* Percent Daily Values are based on a 2000 calorie diet.