Spicy Lime Salmon Bowl

Nutrition · per serving

Steps

1. 1

   Rinse the rice in a sieve. Place it in a saucepan with the water and salt, bring to a boil, then cover and cook over low heat for about 12 minutes, until the water has been absorbed. Remove from the heat and let stand, covered, for 5 minutes.

   150 g long-grain rice300 ml water1 pinch salt
2. 2

   Combine the black beans, cherry tomatoes, red onion, and cilantro in a bowl. Squeeze half the lime over the mixture and season with salt and pepper.

   240 g canned black beans, drained200 g cherry tomatoes, halved½ red onion, finely diced15 g fresh cilantro, roughly chopped1 lime½ tsp salt¼ tsp black pepper
3. 3

   Halve, pit, and dice the avocado. Drizzle with a little lime juice to keep it fresh.

   1 avocado1 lime
4. 4

   Pat the salmon fillets dry and season with the garlic, cumin, chili powder, salt, and pepper. Heat the olive oil in a nonstick skillet over medium-high heat.

   2 salmon fillets, about 150 g each1 tbsp olive oil1 garlic clove, finely chopped1 tsp ground cumin½ tsp chili powder¼ tsp black pepper
5. 5

   Cook the salmon skin-side down, if it has skin, for 4 minutes. Turn and cook for another 3 to 4 minutes, until the fish is just cooked through and flakes easily. Do not overcook it, so the salmon stays juicy.

   2 salmon fillets, about 150 g each
6. 6

   Fluff the rice with the juice from the remaining lime half. Divide between two bowls and arrange the salmon, bean-and-tomato mixture, and avocado on top.

   150 g long-grain rice1 lime
7. 7

   Sprinkle with the pumpkin seeds and the remaining cilantro, and serve immediately.

   1 tbsp pumpkin seeds15 g fresh cilantro, roughly chopped

Origin & History

Rice bowls with beans, avocado, and salsa draw on classic Mexican ingredients, even though this modern serving style has been shaped by international cuisine. Black beans, lime, chili, and cilantro are among Mexico’s characteristic flavor ingredients.