Salmon Taco Bowls
Taco-seasoned rice, roasted salmon, fresh tomatoes, green onions, and cilantro. Hearty, wholly satisfying, and brimming with nutrients.
What kind of salmon should you use for these salmon taco bowls? There are plenty of options here. Since we break the salmon up into bite-size pieces, you can choose from a variety of salmon options/cuts. For example, you can roast larger fillets, or roast individual fillets – and the salmon can be purchased fresh or frozen. If you’re starting with frozen salmon, my favorite “quick thaw” method is placing the fish in a shallow dish of cold water for about 30 minutes. To save time, you can also use your favorite canned salmon variety.
How should you serve these salmon taco bowls? This dish is robust enough to be considered a complete meal, but if you want to add heft, serve the taco bowls with flour or corn tortillas on the side. You can also add your favorite taco fillings and toppings, such as guacamole, diced avocado, sour cream, olives, salsa, and hot peppers.
You can also make these bowls with chicken, shrimp and steak! If you don’t have salmon, you can make this dish with any cooked seafood, chicken, or steak. That means, this is a great meal for using up leftovers from a previous meal!
Salmon Taco Bowls
Ingredients
- 1-1 1/2 pounds salmon fillets, whole fillets or individual fillets, or canned salmon of choice
- 1 cup long grain white rice
- 2 tablespoons taco seasoning, the powdered mix, plus more for serving
- 1 tablespoon unsalted butter
- 2 cups chicken broth or water
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes, or grape tomatoes, or regular tomatoes, chopped
- Fresh lettuce leaves, or spring mix greens
- Lime wedges for serving
- Chopped green onions
- Chopped fresh cilantro
- Hot sauce for serving
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- Pat the salmon fillets dry and transfer them to the prepared pan. Season the salmon with salt and black pepper.
- Bake for 10 to 15 minutes, until the salmon is fork-tender (a meat thermometer should register 145 degrees).
- Meanwhile, in a medium saucepan, combine the rice, 1 tablespoons of the taco seasoning, and butter. Add the broth (or water), set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork. Season to taste with salt and black pepper.
- Transfer the rice to individual bowls and arrange the salmon over top. Sprinkle the salmon with a little taco seasoning. Arrange the tomatoes, lettuce, and lime wedges alongside the salmon. Top with green onions and fresh cilantro and serve with hot sauce on the side.