Golden Tide Salmon Bowl

Pan-seared salmon bites over white rice with black beans, sliced avocado, green onions and a creamy sriracha-lime sauce.

35 minutes
2 servings
Golden Tide Salmon Bowl — photo 1
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Ingredients

  • 1 cup (185 g) dry long-grain white rice
  • 1 1/2 cups (360 ml) water, or as the rice package directs
  • 12 oz (340 g) skinless salmon fillet, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more for the beans
  • 1/4 teaspoon black pepper
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1/4 teaspoon ground cumin
  • 1/4 cup (60 g) mayonnaise
  • 1 tablespoon sriracha, or to taste
  • 1 tablespoon fresh lime juice (about 1/2 lime)
  • 1 ripe avocado, sliced
  • 2 green onions, thinly sliced

Instructions

  1. 1

    Allow about 35 minutes total: the rice cooks while the sauce, beans and salmon are prepared. Timings are estimates.

  2. 2

    Rinse the rice, then combine it with the water in a small saucepan. Bring to a boil, cover, reduce the heat to low and simmer for 15-18 minutes, or as the package directs. Remove from the heat and keep covered for 5 minutes, then fluff with a fork.

  3. 3

    While the rice cooks, whisk the mayonnaise, sriracha and lime juice in a small bowl until smooth. Set aside.

  4. 4

    Warm the drained black beans in a small saucepan over low heat with the cumin and a pinch of salt for about 5 minutes, stirring occasionally. Keep warm.

  5. 5

    Pat the salmon pieces dry with paper towels. Toss with the smoked paprika, garlic powder, 1/2 teaspoon salt and the pepper. Wash your hands, the knife and the cutting board with hot soapy water after handling raw fish.

  6. 6

    Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook undisturbed for 2-3 minutes until browned, then turn and cook 2-3 minutes more, until an instant-read thermometer in the thickest piece reads 145°F (63°C) and the fish flakes easily.

  7. 7

    Divide the rice between 2 bowls. Add the black beans, salmon and sliced avocado alongside. Drizzle with the sauce, scatter the green onions over the top and serve.

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