Description
These blackened salmon rice bowls are a nutrient-dense, flavorful meal perfect for busy weeknights. Featuring succulent, spice-crusted salmon fillets served over fluffy basmati rice and topped with fresh cucumber, cherry tomatoes, and creamy avocado, this dish offers a balanced eating experience. Prepared in under 30 minutes, it provides a restaurant-quality meal that is both healthy and deeply satisfying.
Ingredients
4 salmon fillets, skinless
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 cups basmati rice
2 whole avocados, sliced thinly
1 cup cucumber, diced finely
1 cup cherry tomatoes, halved
0.5 cup Greek yogurt
Instructions
Rinse the basmati rice under cold water until the liquid runs clear.
Boil two cups of water and add the rice, then reduce heat to low and simmer for 15 minutes.
Pat the salmon fillets dry with paper towels.
Coat each salmon fillet evenly on all sides with the Cajun spice blend.
Heat olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
Sear the salmon fillets for 4 minutes without moving them.
Flip the fillets carefully and cook for an additional 3 minutes until the internal temperature reaches 145 degrees.
Assemble the bowls by layering rice at the bottom, followed by salmon and fresh vegetables.
Top each bowl with a dollop of Greek yogurt.
Notes
Ensure the pan is sufficiently hot before adding the fish to achieve a perfect blackening crust. You can substitute the basmati rice with quinoa for extra protein. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Pan-searing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg