Tex-Mex Salmon Bowl
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Tex-Mex Salmon Bowl
Rated 5.0 stars by 1 users
Category
Seafood, Dairy-Free
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
A perfect summer Sunday dinner!
Author:Adapted from The Prevention Test Kitchen
Ingredients
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4 - 7oz skinless salmon fillets
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1 15.5 oz can black beans, rinsed
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2 cups cooked rice
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1 avocado, diced
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1 medium tomato, diced
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1 jalapeno, seeded, finely chopped
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3 tablespoons Fustini's Jalapeño Lime balsamic
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Kosher salt & freshly ground black pepper
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3 garlic cloves, finely chopped, divided
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1 tablespoon + 1 teaspoon Fustini's Persian Lime olive oil
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1 ½ teaspoons ground cumin, divided
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3 cups chopped greens
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Lime slices, garnish
Directions
Toss avocado, tomato, jalapeño with 1 tablespoon balsamic and a pinch of salt. Refrigerate, covered up to 4 hours.
In a bowl, toss salmon with 1 tablespoon balsamic, 2/3 of the garlic, 1 tablespoon of olive oil, 1 teaspoon of cumin and a pinch of salt.
Cook in a large nonstick skillet or grill until nearly opaque throughout (3-4 minutes per side).
In a nonstick skillet with 1 teaspoon of olive oil, add remaining garlic and cook for 1 minute. Add beans, remaining balsamic and ½ teaspoon of cumin and cook until heated through. Toss with warm cooked rice.
Plate greens, rice mixture side by side. Place salmon filet on top and garnish with salsa and fresh lime juice.