Blackened Salmon Burrito Bowls with Creamy Jalapeño Sauce

• servings: 4 servings
• total time: 45 minutes

Ingredients

4 4-6 oz salmon fillets

1 teaspoon avocado oil or spray

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/8 teaspoon cayenne

1-2 teaspoons avocado oil for cooking

1/2 cup Greek yogurt

2 tablespoons mayonnaise

2 tablespoons pickled jalapeño

2 teaspoons brine from the jalapeños

1 green onion, stem removed

Juice from 1/2 lime

1/2 teaspoon kosher salt

Stovetop rice (See how I make this here)

Black beans

Avocado

Tortilla chips

Pico de Gallo

Lime wedges

Cilantro or Parsley, finely chopped

Directions

First make the sauce by blending together all ingredients. Store in the refrigerator for 3-4 days.

Next, prep your bowl ingredients and make the rice. I prefer to mix 1 can of beans (drained) per 1 cup of uncooked rice for a good ratio!

Lastly, make the blackened salmon. Set out your salmon at room temperature for 15 minutes. This is crucial to ensure your salmon cooks all the way through and isn’t raw in the center.

Mix your spices on a plate to make the blackened seasoning. Pat the salmon fillets dry then add a small amount of oil to help the seasoning stick. Place the salmon flesh side down on the seasoning to evenly coat.

Heat a large stainless steel frying pan over medium heat for 3-4 minutes until hot. To test if the pan is hot enough, add a splash of water. If it dances around in beads on the pan, you’ll know it’s ready! Add 1-2 teaspoons of avocado oil to the pan and rotate it around to coat.

Place the salmon presentation or flesh side down on the pan and let it cook for 2-3 minutes or until the salmon naturally releases from the pan and becomes easy to flip. Cook skin side down for 3-5 minutes or until cooked through. Salmon is usually served a bit rare in the center, but if you want it cooked all the way through and you have a thick piece of fish, rotate it on its side for 1-2 minutes each side to finish cooking. You’ll know it’s done when it flakes easily with a fork.

Assemble your bowls by adding the rice and beans, blackened salmon, then top with the rest of your toppings.