Today is Cinco De Mayo. How are you celebrating? We are knee deep into packing. Not too much time to go out to eat, but we created our own bowl of goodness.
Southwest Salmon Bowl bring a little color to a bowl.
Cinco De Mayo, Southwest Salmon Bowl
Colorful goodness in one bowl. Easy to prepare. Step up your Cinco de Mayo game.
Ingredients
- Cilantro Lime Rice Prepare as directed
- Southwest Chipotle Dressing
- Pico de Gallo Already prepared
- Boneless Salmon
- Lime Sliced
- Pineapple Fresh pineapples sliced
- Garlic Powder
- Onion Powder
- Salt
- Smoked Paprika
- Dill Fresh
- Corn Fresh roasted corn
- Spicy Sprouts
- Purple onions
- Romaine letuce
- Black beans
- Cumin
- Slap Ya Mama
Notes
- Cilantro Lime Rice (Zatarian's)
- Southwest Chipotle Dressing
- Pico de Gallo (Purchased)
- Boneless Salmon
- Lime
- Pineapple Slices
- Garlic Powder
- Salt
- Smoked Paprika
- Onion Powder
- Fresh Dill
- Fresh Corn (Roasted)
- Sprouts
- Purple onion (Diced)
- Romaine lettuce (cut into crinkle cuts)
- Black beans
- Cumin
- Slap ya Mama
- Spicy Sprouts
- Mix Salt, Garlic Powder, Onion Powder, Smoked Paprika and Fresh Dill. Combine ingredients.
- Season Salmon on both sides. Set aside in fridge.
- Prepare the Cilantro Lime Rice. Follow directions.
- Roast the corn on a grill or on the stove top. Remove then use a knife and remove kernels. Set aside.
- For the pineapple slices. Season with smoked paprika on both sides. I sprayed pam and heated the skillet. Once hot add pineapples and heat until both sides are a little toasty. Grilling the pineapples would be better but I didn't have time to grill my pineapples outside.
- Heat black beans on the stove top with purple onions, cumin and a little slap ya mama.
- Broil at 550 degrees for 6 - 8 minutes or till the salmon is cooked completely.
- Once everything is done. Build the bowl.
- Cilantro Lime Rice, Salmon, black beans, corn, lettuce, pineapples and a lime. Drizzle Southwest Dressing on the top of the salmon. Finish with sprouts.
- Perfection. Squeeze Lime before eating.
