Spicy salmon chimichurri rice bowls
Can we talk about salmon for a second? There is nothing like the buttery, flakey texture and bright orangey-pink hue of salmon. It is quite obviously one of my favourite sources of protein, and it’s incredibly versatile and delicious. Most importantly, it is SO damn healthy for you – allll that protein + omega-3 fatty acid goodness is where it’s at!
I have made a conscious effort in the past year or so to only purchase wild salmon. To me, it is worth spending the extra money to know that I’m eating fish that comes from its natural environment and isn’t plumped up with a high-fat diet (not to mention, dyed pink :0 I know!) I’ve done my research, and I encourage you to do the same, regardless of whether you choose to shell out for the wild stuff! Always good to know as much as you can about what’s going on with your food 🙂
Anywho, that’s my rant of the day. Lol. Let’s get to these bowls! I had a bit of a revelation in developing this recipe – Montreal STEAK SPICE on SALMON is BOMB! Specifically, this spicy version from Club House La Grille, which added the absolute perfect amount of spicy, salty flavour to this salmon. I also figured since people put chimichurri on steak, why not put it on steak-spiced salmon?! And let me tell you…it is a winning combo.
I used Bon Appetit’s chimichurri recipe and followed it almost to a tee (just left out the shallot), and it turned out incredibly. Poured over the spicy salmon + rice, it lends the perfect herby, oily and slightly acidic taste, which takes this whole dish over the top. Enjoy friends!!!
I received the Club House La Grille Spicy Montreal Steak Spice Seasoning free for testing purposes as part of the #HelloFlavour #BBQEssentials program.
- 1 lb. wild salmon
- 2 tbsp. Club House La Grille Spicy Montreal Steak Spice (or any steak spice you like!)
- 1 tbsp. avocado oil
- ½ c. red wine vinegar
- 1 tsp sea salt
- 3 garlic cloves, minced
- 1 jalapeño pepper, finely diced
- ½ c. minced fresh cilantro
- ½ c. minced fresh flat-leaf parsley
- 2 tbsp. finely chopped fresh oregano
- ½ c. good quality olive oil
- 1 c. cooked white rice
- 1 large ripe avocado
- sprouts or greens, if desired
- Preheat the oven to 400 degrees and line a baking sheet/pan.
- To make the chimichurri, simply combine all of the ingredients in a large bowl or measuring cup and whisk until thoroughly combined.
- Rub your salmon with the steak spice, then place on your baking sheet and drizzle with avocado or olive oil.
- Bake the salmon for 10-12 minutes, depending on how large your filet it. Check if it flakes with a fork to see if it's done.
- To assemble, divide the rice between your bowls and then add in your desired portion of spiced salmon. Drizzle with a few good spoonfuls of the chimichurri, then top with avocado, sprouts and whatever else you like!