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P1060561I threw together a really simple and tasty dinner last night and wanted to share the recipe with my other foodie friends. I’m calling this a Blackened Salmon Bowl, because that’s because all it is… a bowl full of yummy blackened salmon and other tasty mexican inspired flavors.

I made a quick spice mix to rub over the salmon, pan fried it, and served it over layers of brown rice and black beans. I finished it off with a really simple mango and avocado salsa and it was the perfect combination of flavors and just the right amount of food to fill me up. (Bonus points: Dan liked it, too!)

Here’s what I did:
(2 servings)

For the salmon…
1 tablespoon curry
1 tablespoon cumin
1 teaspoon cinnamon
a pinch or two… or five (however spicy you like it!) of red pepper flakes

Mix these dry ingredients together and cover both sides of your 6 oz. portion of salmon with it – this piece of salmon was plenty for both Dan and I. Heat a nonstick skillet with EVOO and let it get pretty hot. Throw the salmon in the skillet and let the spices create a blackened coating on the exterior. Once one side is crispy, flip and repeat with the other side. After both sides have a nice crispy exterior, break up the salmon in the skillet and continue to cook just until the salmon is no longer translucent. Place pieces on a paper towel lined plate and set aside.

For the mango and avocado salsa…
1 ripe mango, diced
1/2 ripe avocado, diced
1/4 red onion, finely diced
juice of 1 lime, freshly squeezed
1/2 teaspoon cumin
salt and pepper, to taste

Toss all of the above ingredients into a small bowl and refrigerate. You probably want to make this first so the flavors can mix together well. I made mine around lunch time so it had the afternoon to chill.

Now here’s the easiest part… Make about 2 cups (cooked) brown rice, whichever way you prefer, and use this as your first layer in the bowl. Warm up a can of black beans and then layer these on top of your rice. Next up is the salmon – evenly distribute your fish between two bowls, and then finally top with the mango and avocado salsa. You could also garnish with a little cilantro for added flavor, but I’ve never been a fan of the stuff so I didn’t use any.

And that’s it! So simple and such a filling, yet healthy weeknight dinner. You could even skip the pan-frying and try baking your salmon if you preferred.

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Amy, xo.

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