This Salmon Burrito Bowl is crispy, crunchy, saucy and spicy. Its easy to make with simple ingredients and can be on the table in about 20 minutes. Its perfect for both Lunch and Dinner, great for your weekly meal prep and is a perfect Date Night Dinner Winner!
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It’s a flavour bomb combination that will wake-up your tastebuds and is a great way to get an extra serving of fish into your diet whilst still getting your mexican food fix! Or you might like to try this Healthy Salmon Burger if you're craving a different kind of take out.
Why You Need To Make This Dish
- Its simple to make with everyday ingredients
- Its super filling and fresh with lots of texture and flavour
- Recipe serves two, but easy to scale up or down for meal prep or family gatherings
- Its on the table in around 20 minutes
- Its a healthier take on your favourite mexican burrito
- Easy to make it into a wrapped burrito
- Great to make ahead for meal prep lunches
- Double the recipe to make a GIANT burrito in a bowl that a crowd can dig into
Ingredients
Ingredient Notes
- Salmon: skinless salmon fillets work best. If possible use a non stick pan and you don;t need any oil as there is enough oil in the fish.
- Rice: I love using brown rice, but jasmine or basmati will be fine. Minute or microwave rice really speeds up the time it takes to make this recipe!
- Corn: canned sweetcorn provides a nice hint of sweet juiciness
- Blackbeans: for extra fibre and protein. Make sure to drain the juices/brine off the blackbeans by putting them into a strainer under tap water for a minute.
- Salsa: Old elpaso salsa is my go to favoutite, and it comes in mild, medium or hot. Alternatively there are many other varieties that will work just as well.
- Spice Mix: this is essential to add flavour to the salmon and really gives it that mexican base. Burrito spice mix, taco or even fajita spice mixes would all work.
- Sour Cream/Avocado/Lemon/Lime: To bring it all together and give this dish additional flavour, texture and taste. I love using full fat sour cream as you only need a little bit of it, however feel free to use low fat for a lower calorie option.
How To Make
Cooking Salmon
- Cook: Cook on one side until golden brown then turn and cook on all other sides, until golden brown.
- Shred: Using a spatula chop/shred the salmon in the pan.
- Season: Add 1 tablespoon of El paso Burrito seasoning with 3 - 4 tablespoons of water to the smashed salmon, keeping the heat on high until the liquid dissolves.
- Crisp it up: Continue to cook salmon for another few minutes until crispy and golden brown, or done to your liking.
Making the bowl
- Mix rice, corn and blackbeans in a large mixing bowl.
- Add Old El paso Burrito Seasoning and stir through.
- Add salsa and stir through.
Making Guacamole
- Mash avocado and mix in the diced onion, coriander/cilantro, lemon juice, and salt.
Assembly
First up, I will say that I like to take a layered approached to putting together my burrito bowl, even though when I sit down to eat it, I usually end up tossing it all together with a fork before eating it.
- Arrange shredded lettuce on base of bowl
- Add in the rice mixture to sit on top of the lettuce
- Add crispy salmon pieces
- Add guacamole on top or to one side
- Add additional salsa to one side
- Add optional sour cream and lime wedges
I think layering it into the bowl makes it look prettier, even if it only lasts a few minutes, and makes a good impression on whoever you’re serving it up to.
How To Pan Fry Salmon Perfectly
The crispy and crunchy salmon really is what makes this dish and here are my key tips for making sure it turns out just right
- If you can use a non-stick pan that is ideal as the oils from the salmon will be enough to stop it from sticking
- Heat pan up to medium to high heat before putting salmon in
- Lay salmon flat side down and leave it for at least 4 or so minutes
- The less turning the better
- After 4 or so minutes on the flat side, turn over with a spatula for the same amount of time
- Lay salmon on side to crisp for a few minutes, and then other side for a few minutes
- Once crisp and golden on all 4 sides, use the spatula to roughly “chop” into pieces whilst still in the pan and then toss about to heat up the inside flesh. The level of crisp and crunch is up to you, but I like to leave it for a further 3 to 4 minutes to brown off even more.
- The whole process usually takes me about 12 minutes from beginning to end of cooking the salmon
FAQ
Yes. Just make sure to defrost the salmon before cooking. I like to put it into the fridge overnight to thaw. Or, alternatively last defrost the salmon in the microwave.
Burrito bowls can be served both hot or cold and are belicious both ways. Made fresh they'll be warm, and if eating leftovers, they taste great cold, especially convenient if you don't have access to a microwave!
Yes! that's the fun part. mixing all the flavours, shapes and textures together to create a taste sensation is the perfect way to enjoy a burrito bowl!
Expert Tips
- Canned Salmon: I wouldn’t recommend using canned salmon for this recipe. The dish is at its best when the salmon is crunchy and crispy and I find that it’s easy to achieve this result using fresh/frozen salmon portions.
The Salmon burrito is rapidly becoming one of my new favourite bowl foods. It’s simple to prepare and is packed with good omega 3’s and it has all the right textures for a truly indulgent dinner or lunch without leaving you weighed down. Its crispy, crunchy, spicy, creamy, salty and a little bit sweet from the juicy corn. Mmmm, just yum.
Other Salmon recipes
Salmon Burrito Bowl
Ingredients
Salmon and Seasoning
- 2 pieces 300 grams/11 ounces Skinless Salmon
- 1 tablespoon Old El paso Burrito Seasoning
- 4 tablespoons water
To make the bowl
- 1 cup Cooked Rice
- ½ cup Sweet Corn
- ½ cup Blackbeans
- 1 cup Iceberg lettuce - finely sliced
- 1 tablespoon Old El paso Burrito Seasoning
- 1 tablespoon Old Elpaso Salsa
Guacamole
- 1 medium Ripe avocado
- ¼ cup Red onion - finely diced
- 1 tablespoon Corriander/Cilantro - finely chopped
- 1 teaspoon lemon juice
- Pinch salt
Other (for serving)
- 2 tablespoons Sour cream
- 2 tablespoons Old Elpaso Salsa
- Lime wedges thinly sliced shallots/spring onions
Instructions
Cooking Salmon
- Heat a pan to high heat on the stove, then add skinless salmon, flat side down. Cook on one side until golden brown then turn and cook on all other sides, until golden brown.
- Using a spatula chop/shred the salmon in the pan.
- Add 1 tablespoon of El paso Burrito seasoning with 3 - 4 tablespoons of water to the smashed salmon, keeping the heat on high until the liquid dissolves.
- Continue to cook salmon for another few minutes until crispy and golden brown, or done to your liking. Remove from heat and set aside.
Making the bowl
- Add rice, corn and blackbeans to a large mixing bowl. Mix to combine.
- Add one tablespoon of Old El paso Burrito Seasoning into rice mix and stir to combine
- Add 1 tablespoon of salsa and stir through the rice. Set rice aside.
Making Guacamole
- Mash avocado with a spoon, mix in the diced red onion, coriander/cilantro and a teaspoon of lemon juice, and pinch of salt
Assembly
- Place shredded lettuce on base of bowl
- Spoon in the rice mixture to sit on top of the lettuce
- Add crispy salmon pieces
- Add guacamole on top or to one side
- Add additional old elpaso salsa to one side
- Add optional sour cream and lime wedges
Notes
- Salmon: skinless salmon fillets work best. If possible use a non stick pan and you don;t need any oil as there is enough oil in the fish.
- Rice: I love using brown rice, but jasmine or basmati will be fine. Minute or microwave rice really speeds up the time it takes to make this recipe!
- Corn: canned sweetcorn provides a nice hint of sweet juiciness
- Blackbeans: for extra fibre and protein. Make sure to drain the juices/brine off the blackbeans by putting them into a strainer under tap water for a minute.
- Salsa: Old elpaso salsa is my go to favoutite, and it comes in mild, medium or hot. Alternatively there are many other varieties that will work just as well.
- Spice Mix: this is essential to add flavour to the salmon and really gives it that mexican base. Burrito spice mix, taco or even fajita spice mixes would all work.
- Sour Cream/Avocado/Lemon/Lime: To bring it all together and give this dish additional flavour, texture and taste. I love using full fat sour cream as you only need a little bit of it, however feel free to use low fat for a lower calorie option.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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