Salmon Burrito Bowls with Mango Avocado Salsa

You guys know by now how much I love my salmon recipes (see HERE and HERE), so it was about time I combined two of my favourite things: salmon and burrito bowls!

Not only are these salmon burrito bowls super easy to make, they are also insanely delicious and make the ideal weeknight meal. We of course use my all time favourite salmon cooking method to make flavourful chunks of salmon that cook in under 10 minutes. The rest of the burrito bowl components come together pretty quickly - we’ve got cilantro lime rice, slaw, black beans, a quick mango-avocado salsa using a shortcut, and some pickled jalapeños and spicy mayo to top it all off. You are going to LOVE this salmon burrito bowl recipe. Enjoy!

Salmon Burrito Bowls with Mango Avocado Salsa

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Ingredients

• 1 large salmon filet, skin removed + cut into 1 inch chunks

• 1 tbsp olive oil

• 1 tbsp honey

• 2 tsp spice mix of choice - I used the Trader' Joe’s Chile Lime + Citrusy Garlic spices

• 1 cup cooked white or brown rice

• 1/4 cup chopped cilantro

• 1 lime

• 1 can black beans, drained + rinsed (optional: season them with salt, pepper + some spice mix)

• 1 ripe avocado, cut into chunks

• 1 ripe mango, cut into chunks

• 1/4 cup pico de gallo (I used the TJ’s store bought one as a shortcut but you could also use a homemade mixture of chopped tomatoes, onions + salt)

• 1 cup shredded cabbage

• 1/4 cup spicy mayo or creamy sauce of choice (I used the Trader Joe’s chipotle almond sauce and it was amazing)

• Optional toppings: cilantro, pickled jalapeños, more spicy mayo

Method

Coat salmon chunks in olive oil, honey + spices and heat a cast iron skillet over medium with a little bit of oil. Once hot, add salmon chunks in an even layer. Let them cook on one side for about 3-4 minutes until deeply golden brown, then flip each piece and cook for another 2-3 minutes on the other side. They should be browned on the outside and just cooked through in the middle.

Mix together your rice, cilantro, a big squeeze of lime + a generous pinch of salt until combined.

In another bowl, mix together your mango, avocado + pico de gallo until combined.

In a third bowl, mix your shredded cabbage with mayo/creamy sauce of choice until evenly coated.

To assemble, add a big scoop of cilantro lime rice to your bowl, then add a scoop of black beans, some slaw, mango avocado salsa and your salmon chunks. Add optional toppings and enjoy!

Serves 2