Description
A vibrant and hearty salmon and black bean bowl that melds rich flavors and fresh ingredients for a satisfying meal.
Ingredients
- 2 salmon fillets (cubed)
- 1 tbsp oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Salt (to taste)
- Black pepper (to taste)
- 1 cup black beans (cooked or canned, rinsed and drained)
- 2 cups white rice (cooked)
- 2 tbsp cilantro (chopped)
- 2 medium tomatoes (diced)
- 1 jalapeños (diced)
- 1 avocado (sliced or diced)
- ½ red onion (finely chopped)
- ¼ cup sweet tahini dressing
Instructions
- Toss cubed salmon in a mixing bowl with oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Ensure each piece is well-coated for maximum flavor.
- Heat a skillet over medium heat. Once hot, add the seasoned salmon and cook for 2-3 minutes per side, allowing the fish to become golden and cooked through. Once done, set it aside to rest.
- Prepare pico de gallo by mixing the diced tomatoes, finely chopped red onion, diced jalapeños, and cilantro in a bowl. Season with a pinch of black pepper, cumin, and salt, stirring it all together for a fresh blend.
- In a small saucepan, heat the black beans over low heat, adding black pepper to taste until warmed through.
- Layer the cooked white rice as a base in a large bowl. Top it with the warm black beans, golden salmon, pico de gallo, and diced avocado.
- Drizzle sweet tahini dressing over the finished bowl to add a creamy texture and nutty flavor. Serve warm, enjoying the vibrant blend of ingredients.
Notes
Use high-quality salmon fillets for the best flavor and texture. Consider garnishing with lime juice for added freshness.
