Salmon and Rice Bowl Recipe
Each salmon bowl is loaded with sweet and spicy salmon bites, fluffy lime rice, and peach salsa, then topped with lime crema, and your favorite toppings. Most of this recipe can be made ahead of time and assembled in just a few minutes.
Servings: 6 people
Calories: 551kcal
Ingredients
Sweet and Spicy Salmon Bites
- 1 recipe salmon bites
Homemade Peach Salsa
- 1/2 pound peaches pitted and diced
- 1/2 pound tomatoes diced
- 1/4 cup red onion minced
- 1/2 tablespoon jalapeno minced
- 2 tablespoons lime juice
- 2 tablespoons cilantro chopped
- 1/4 teaspoon salt
Lime Rice
- 2 cups rice long grain or short grain
- 4 cups chicken broth
- 1 4-ounce can green chilis drained
- 3 tablespoons butter
- 2 teaspoons garlic minced
- 2 tablespoons lime juice
Lime Crema
- 1/2 cup sour cream
- 1 teaspoon lime juice
Other Ingredients
- 1 cup shredded cabbage or coleslaw mix
- 2 tablespoons cilantro chopped
Instructions
- Prepare the air fried salmon bites according to the recipe and set aside.
- To make the peach salsa: Wash and dry the peaches, remove the pits, and cut into ½-inch pieces. Add to a large mixing bowl along with the tomatoes, red onion, jalapeno pepper, cilantro, lime juice, and salt. Mix gently until well-combined. Set aside to let the flavors blend.
- To make the lime rice: Add the rice, chicken broth, green chilis, butter, and garlic to a rice cooker. Cover and set to "white rice" setting, then do not open the lid until it has finished cooking. Once cooked, add the fresh lime juice, then fluff and stir with a fork.
- To make the lime crema: In a small bowl, whisk together the sour cream and lime juice until smooth.
Assemble the Salmon Bowls
- Preheat a frying pan over medium heat and add 1 teaspoon of avocado oil. Fry each tortilla for 30-45 seconds per side, or until golden and slightly crispy. Transfer to a plate and cover with foil to keep warm. Repeat with all tortillas.
- Add about 3/4 cup of rice to each bowl. Top with a few tablespoons of cabbage or coleslaw mix. Add 3-4 large pieces of salmon bites. Spoon on peach salsa and drizzle with lime crema. Garnish with fresh cilantro and enjoy immediately!
Notes
Storing instructions: Store leftover salmon in an airtight container in the fridge for up to 3 days. Peach salsa is best fresh but can be refrigerated for up to 24 hours.
Reheating: to reheat salmon bites in the air fryer, wrap the salmon in foil and heat in a 350 degree air fryer for just a few minutes.
Oven Baked Salmon: Place the salmon bites on an aluminum foil-lined baking sheet. Bake in a preheated 425-degrees F oven for 4-5 minutes.
You can also bake this as a full filet—just don't cut into individual portions before cooking. The cooking time will be closer to 10 minutes.
Nutrition
Calories: 551kcal | Carbohydrates: 64g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1075mg | Potassium: 649mg | Fiber: 2g | Sugar: 10g | Vitamin A: 793IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 2mg