Blackened salmon is the ultimate way to savor this delicious fish. These bowls are not only delectable and zestful but also boast the essential creamy avocado-cilantro-lime sauce. They are infinitely customizable, allowing you to use any veggies or toppings you have on hand. Enjoy!

Q: Can I use frozen salmon fillets for this recipe?

A: Yes, you can use frozen salmon fillets. Make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture before seasoning.

Q: Can I substitute regular rice for cauliflower rice?

A: Absolutely! If you prefer traditional rice, feel free to substitute it for cauliflower rice. Cook the rice according to the package instructions and season it to taste.

Q: How long should I marinate the salmon?

A: There's no need to marinate the salmon for an extended period. The lime juice added during cooking imparts sufficient flavor. However, you can marinate for 15-30 minutes if you wish to enhance the taste.

Q: Can I make the Avocado-Cilantro-Lime Maple Sauce in advance?

A: Yes, you can prepare the sauce ahead of time. Store it in an airtight container in the refrigerator. However, it's best to consume it within 24 hours to maintain its freshness.

Q: What other vegetables can I add to the bowls?

A: The bowls are highly customizable. Consider adding cherry tomatoes, bell peppers, or sautéed spinach. Get creative with your favorite veggies to suit your taste.

Q: Can I grill the salmon instead of searing it?

A: Absolutely! Grilling the salmon adds a smoky flavor. Preheat your grill to medium-high heat and grill the salmon for about 4-5 minutes per side or until it flakes easily with a fork.

Q: How do I quick-pickle red onions?

A: Thinly slice red onions and soak them in a mixture of equal parts water and red wine vinegar with a pinch of salt for at least 30 minutes. Drain before using.

Q: Are there alternatives to pepitas for topping?

A: Yes, feel free to substitute toasted pine nuts, sliced almonds, or sunflower seeds for pepitas. Customize based on your preferences or what you have available.

Q: Can I make these bowls ahead of time for meal prep?

A: While the cauliflower rice and Avocado-Cilantro-Lime Maple Sauce can be prepared in advance, it's best to cook the salmon fresh for optimal taste and texture. Assemble the bowls just before serving for the best results.

Q: Can I store leftovers?

A: Store any leftover components separately in airtight containers in the refrigerator. Reheat the cauliflower rice and salmon before assembling the bowls for a quick and delicious leftover meal.

Enjoy crafting your personalized Cilantro-Lime Salmon & Cauliflower Rice Bowls!

Cilantro-Lime Salmon & Cauliflower Rice Bowls

Ingredients

For the Seared Salmon:

4 salmon fillets, skin-on
2 tablespoons olive oil
Salt and black pepper to taste
1 lime, juiced

For the Cauliflower Rice:

1 large head of cauliflower, grated or processed into rice-like texture
2 tablespoons olive oil
3 cloves garlic, minced
Salt and black pepper to taste

For the Avocado-Cilantro-Lime Maple Sauce:

2 ripe avocados
1/4 cup Greek yogurt
1 lime, juiced
3 tablespoons maple syrup
2 cloves garlic, minced
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped

Additional Toppings:

1 cup fresh corn kernels (you can use frozen if fresh is unavailable)
1/2 cup quick-pickled red onion (see note below)
1/4 cup toasted pepitas (pumpkin seeds)
2 ripe avocados, sliced
2 cups baby arugula

Instructions

Seared Salmon:

Pat the salmon fillets dry with paper towels and season them with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets in the skillet, skin side down. Sear for about 4-5 minutes until the skin is crispy.
Flip the fillets, add lime juice, and cook for an additional 3-4 minutes until the salmon is cooked through but still moist. Set aside.

Cauliflower Rice:

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until it reaches a rice-like consistency.
Season with salt and pepper. Set aside.

Avocado-Cilantro-Lime Maple Sauce:

In a blender or food processor, combine avocados, Greek yogurt, lime juice, maple syrup, minced garlic, salt, and black pepper. Blend until smooth and creamy.
Stir in chopped cilantro and adjust seasoning to taste.

Assembly:

In serving bowls, divide the cauliflower rice among them.
Top with seared salmon fillets, fresh corn, quick-pickled red onion, avocado slices, and baby arugula.
Drizzle the Avocado-Cilantro-Lime Maple Sauce over the bowls.
Sprinkle toasted pepitas on top for added crunch.

Serve:

Serve the cilantro-lime salmon and cauliflower rice bowls immediately, garnished with extra cilantro and lime wedges if desired.

Enjoy this enhanced and flavorful cilantro-lime salmon & cauliflower rice bowl!

Note: For quick pickled red onions, thinly slice red onions and soak them in a mixture of equal parts water and red wine vinegar with a pinch of salt for at least 30 minutes before using.

Notes

Ingredients

For the Seared Salmon:

4 salmon fillets, skin-on
2 tablespoons olive oil
Salt and black pepper to taste
1 lime, juiced

For the Cauliflower Rice:

1 large head of cauliflower, grated or processed into rice-like texture
2 tablespoons olive oil
3 cloves garlic, minced
Salt and black pepper to taste

For the Avocado-Cilantro-Lime Maple Sauce:

2 ripe avocados
1/4 cup Greek yogurt
1 lime, juiced
3 tablespoons maple syrup
2 cloves garlic, minced
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped

Additional Toppings:

1 cup fresh corn kernels (you can use frozen if fresh is unavailable)
1/2 cup quick-pickled red onion (see note below)
1/4 cup toasted pepitas (pumpkin seeds)
2 ripe avocados, sliced
2 cups baby arugula

Instructions

Seared Salmon:

Pat the salmon fillets dry with paper towels and season them with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets in the skillet, skin side down. Sear for about 4-5 minutes until the skin is crispy.
Flip the fillets, add lime juice, and cook for an additional 3-4 minutes until the salmon is cooked through but still moist. Set aside.

Cauliflower Rice:

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until it reaches a rice-like consistency.
Season with salt and pepper. Set aside.

Avocado-Cilantro-Lime Maple Sauce:

In a blender or food processor, combine avocados, Greek yogurt, lime juice, maple syrup, minced garlic, salt, and black pepper. Blend until smooth and creamy.
Stir in chopped cilantro and adjust seasoning to taste.

Assembly:

In serving bowls, divide the cauliflower rice among them.
Top with seared salmon fillets, fresh corn, quick-pickled red onion, avocado slices, and baby arugula.
Drizzle the Avocado-Cilantro-Lime Maple Sauce over the bowls.
Sprinkle toasted pepitas on top for added crunch.

Serve:

Serve the cilantro-lime salmon and cauliflower rice bowls immediately, garnished with extra cilantro and lime wedges if desired.

Enjoy this enhanced and flavorful cilantro-lime salmon & cauliflower rice bowl!

Note: For quick pickled red onions, thinly slice red onions and soak them in a mixture of equal parts water and red wine vinegar with a pinch of salt for at least 30 minutes before using.

Cilantro-Lime Salmon & Cauliflower Rice Bowls

Ingredients

For the Seared Salmon:

4 salmon fillets, skin-on
2 tablespoons olive oil
Salt and black pepper to taste
1 lime, juiced

For the Cauliflower Rice:

1 large head of cauliflower, grated or processed into rice-like texture
2 tablespoons olive oil
3 cloves garlic, minced
Salt and black pepper to taste

For the Avocado-Cilantro-Lime Maple Sauce:

2 ripe avocados
1/4 cup Greek yogurt
1 lime, juiced
3 tablespoons maple syrup
2 cloves garlic, minced
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped

Additional Toppings:

1 cup fresh corn kernels (you can use frozen if fresh is unavailable)
1/2 cup quick-pickled red onion (see note below)
1/4 cup toasted pepitas (pumpkin seeds)
2 ripe avocados, sliced
2 cups baby arugula

Instructions

Seared Salmon:

Pat the salmon fillets dry with paper towels and season them with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets in the skillet, skin side down. Sear for about 4-5 minutes until the skin is crispy.
Flip the fillets, add lime juice, and cook for an additional 3-4 minutes until the salmon is cooked through but still moist. Set aside.

Cauliflower Rice:

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until it reaches a rice-like consistency.
Season with salt and pepper. Set aside.

Avocado-Cilantro-Lime Maple Sauce:

In a blender or food processor, combine avocados, Greek yogurt, lime juice, maple syrup, minced garlic, salt, and black pepper. Blend until smooth and creamy.
Stir in chopped cilantro and adjust seasoning to taste.

Assembly:

In serving bowls, divide the cauliflower rice among them.
Top with seared salmon fillets, fresh corn, quick-pickled red onion, avocado slices, and baby arugula.
Drizzle the Avocado-Cilantro-Lime Maple Sauce over the bowls.
Sprinkle toasted pepitas on top for added crunch.

Serve:

Serve the cilantro-lime salmon and cauliflower rice bowls immediately, garnished with extra cilantro and lime wedges if desired.

Enjoy this enhanced and flavorful cilantro-lime salmon & cauliflower rice bowl!

Note: For quick pickled red onions, thinly slice red onions and soak them in a mixture of equal parts water and red wine vinegar with a pinch of salt for at least 30 minutes before using.

Cilantro-Lime Salmon & Cauliflower Rice Bowls

Cilantro-Lime Salmon & Cauliflower Rice Bowls

Ingredients

Instructions

Notes

Ingredients

Instructions

Cilantro-Lime Salmon & Cauliflower Rice Bowls

Ingredients

Instructions

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