- Four 6 ounce Bristol Bay Sockeye Salmon Portions
- Or Salmon Fillet cut into 4 pieces.
- 2 tablespoon Chili Lime Seasoning*
- 2 teaspoon high heat oil
- 2-3 Cups prepared cilantro lime rice**
- 2 medium zucchini
- 2 medium yellow summer squash
- ½ medium red onion
- 2 teaspoon high heat oil
- 1 teaspoon each Salt and pepper
- Black Beans, heated and salt added if needed
- Avocado, sliced
- Pico De Gallo
- Cotija Cheese, crumbled
- Lime slices
Just look at that color!! Starting the New Year off right is something we all strive for and eating more wild sockeye salmon makes it easy.
Chili Lime Grilled Sockeye Salmon Rice Bowls made with Wild Alaskan Bristol Bay Sockeye.
Preheat grill to medium high. Rub salmon fillets with oil then season generously with Chili Lime seasoning.
Slice tips and ends off of zucchini and squash then slice each lengthwise into 4 sections. Slice the red onion into thin strips. Drizzle with oil then season with salt and pepper.
Place veggies on a season grill basket and grill 2- 3 minutes a side. Grill the salmon 3-4 minutes a side, starting with seasoning side down, flip once to finish skin side down. Test for doneness to your liking with a fork to see if the fish flakes easily. Can have it just past done if you like or left a teeny bit rare in the middle.
Set the salmon and veggies aside to rest while you assemble the rest of the bowls.
Place a half a cup or so of hot cilantro lime rice in each bowl, add in a fourth a cup of black beans and a tablespoon or so of the crumbled Cotija cheese on top of the beans. Slice the zucchini and squash and place about a half a cup of each of the veggie mix into each bowl. Place one salmon fillet into each bowl, top the salmon with a few tablespoons of fresh pico de gallo, place a few avocado slices next to the salmon. Garnish with cilantro and lime slices. Serve with hot sauce if desired.
*Chili Lime Seasoning. You can either use your favorite store bought seasoning or make your own.
Homemade seasoning recipe follows:
Chili Lime Seasoning:
1 tablespoon Chili Powder
1 teaspoon paprika ( smoked or regular)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
Zest of 1 lime, around ½ tsp
¼ teaspoon ground coriander
⅛ teaspoon ground cayenne pepper
Mix all together. Keep in a sealed container
**Cilantro Lime Rice:
2 cups white rice such as jasmine, basmati, long grain
1 large bunch cilantro ( about a cup and a half)
Zest and juice of 2 limes ( about 2 teaspoon zest, 2 tablespoon juice)
2 garlic cloves, peeled
3 tablespoon olive oil
1 teaspoon kosher or sea salt
½ teaspoon ground black Pepper
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