Salmon Taco Bowl (Print Version)

Spiced wild salmon with sofrito rice, fresh toppings, and creamy yogurt for a vibrant weeknight bowl.

# Ingredients:

→ Salmon

01 - 2 wild salmon fillets (170 g each)
02 - 0.5 tablespoon olive oil
03 - 0.5 lime, juiced

→ Taco Seasoning

04 - 1 tablespoon coconut sugar or brown sugar
05 - 0.75 teaspoon chili powder
06 - 0.125 teaspoon cayenne pepper, or a pinch to taste
07 - 0.5 teaspoon paprika
08 - 0.75 teaspoon ground cumin
09 - 0.5 teaspoon garlic powder
10 - 0.25 teaspoon salt
11 - Freshly ground black pepper, to taste

→ Sofrito Rice

12 - 2 teaspoons olive oil
13 - 0.25 cup finely diced green bell pepper
14 - 0.25 cup finely diced yellow onion
15 - 2 cloves garlic, minced
16 - 0.5 cup tomato sauce
17 - 0.25 cup finely diced cilantro, plus extra for serving
18 - 0.5 teaspoon ground cumin
19 - 0.5 teaspoon ground coriander
20 - 0.25 teaspoon ground turmeric
21 - 0.25 teaspoon garlic powder
22 - 1.25 cups water
23 - 0.75 cup uncooked jasmine or basmati white rice
24 - 0.25 teaspoon salt
25 - Freshly ground black pepper, to taste

→ For Serving

26 - 0.5 avocado, sliced
27 - 2 tablespoons Greek yogurt
28 - 2 tablespoons diced green onion or red onion
29 - Fresh cilantro leaves
30 - Lime wedges
31 - Salsa or hot sauce, as desired

# Steps to Follow:

01 - Preheat oven to 200°C. Line a large baking sheet with parchment paper or foil and lightly grease.
02 - Place salmon fillets skin-side down on the prepared sheet. Drizzle with olive oil and lime juice.
03 - In a small bowl, combine coconut sugar, chili powder, cayenne, paprika, cumin, garlic powder, salt, and pepper. Sprinkle mixture evenly over salmon and gently rub in.
04 - Set aside the seasoned salmon while preparing the rice.
05 - Heat olive oil in a medium saucepan over medium heat. Add green bell pepper, onion, garlic, and cilantro. Sauté for 2–4 minutes until vegetables are softened.
06 - Add tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper. Stir and simmer for 2 minutes until aromatic.
07 - Pour in water and bring to a boil. Stir in rice, cover, reduce heat to low, and simmer for 15–20 minutes or until rice is tender and liquid absorbed.
08 - Remove the saucepan from heat. Fluff rice with a fork, cover again, and let steam for an additional 10 minutes off the heat.
09 - While the rice steams, bake salmon for 15–20 minutes, or until fully cooked and easily flakes with a fork.
10 - Divide sofrito rice between two bowls. Top each with a salmon fillet. Add avocado slices, Greek yogurt, green onion, cilantro, lime wedges, and salsa or hot sauce as desired.

# Additional Notes:

01 - Brown rice may be substituted for white rice; adjust cooking time as directed on package.
02 - For dairy-free adaptation, replace Greek yogurt with a plant-based alternative.
03 - Pickled red onions, shredded lettuce, or feta cheese make excellent extra toppings.
04 - For meal prep, store salmon and rice separately in airtight containers and add toppings freshly before serving.

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