Cilantro Lime Salmon Bowls

large bowl filled with rice, chickpeas, tomatoes, cucumber, avocado, and grilled salmon with a fork in the salmon

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Prep Time30

Cook Time30

Total Time1

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: salmon bowl

Servings:

Author: Erin Alvarez

Ingredients

for the tomato relish:

2 vine ripe tomatoes diced
1/2 cup onion finely diced
2 jalapeño peppers diced; seeds removed
2 tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper

for the marinade:

5 tbsp olive oil
5 tbsp lime juice
3 tbsp cilantro finely chopped
2 1/2 tbsp honey
1 large garlic clove minced
3/4 tsp salt

for the bowl:

4 salmon fillets
2 cups cucumber thinly sliced
15 oz. chickpeas drained and rinsed
2 avocados sliced
1/3 cup green onion chopped

for the cilantro lime rice:

2 cups white rice cooked
3 tbsp cilantro chopped
3 tbsp lime juice
1 small garlic clove minced
1/2 tsp salt

for the basil vinaigrette:

2 tbsp shallot chopped
2 garlic cloves
1 cup fresh basil packed
1/4 cup olive oil
2 tbsp red wine vinegar
1/4 tsp salt plus more to taste
1/4 tsp black pepper

Instructions

For the relish: Combine all ingredients in a small bowl, then cover and place in the refrigerator until ready to serve.
Next, make the marinade: Combine all marinade ingredients in a medium bowl. Place the salmon on a plate, then brush it with the marinade. Leave the remaining marinade in the bowl, then add the cucumber and chickpeas to that bowl and toss. Allow the chickpeas and cucumber to marinate while the salmon cooks.
Cook the rice and salmon at the same time. Cook the rice according to the package instructions. Next, heat a grill pan or cast iron over medium heat. Once hot, add the salmon skin-side up and cook for 3 minutes, then flip and cook for an additional 3-4 minutes depending on the thickness of the salmon. Remove from the heat.
Once the rice is cooked, leave it in the pot then add the lime juice, cilantro, garlic, and salt; stir to combine.
Last, make the vinaigrette: combine all ingredients in a small blender and blend until smooth.
Assemble the bowls: Divide the rice into 4 bowls, then add a piece of salmon on top of each bowl. Add 1/2 cup of the tomato relish to each bowl, along with some of the marinated chickpeas and cucumbers.
Divide the avocado and green onion, then drizzle with some of the vinaigrette. Enjoy!

Notes

*Calories are per serving and are an estimation

Substitutions:

-I would keep the bulk of the bowl the same, but feel free to use white fish or shrimp in place of salmon

Storage:

-Store the cold components (tomato relish, chickpeas & cucumber) separately from the warm components (rice, salmon). Store the vinaigrette in its own container.

Nutrition