Cajun-Spiced Salmon Burrito Bowl
Here is a vibrant, flavour-packed recipe for a Cajun-Spiced Salmon Burrito Bowl, combining bold Creole seasoning, flaky tender salmon, and fresh Tex-Mex fixings.
Key Components: Blackened or Cajun-spiced salmon fillet served over a bed of cauliflower rice or light brown rice, black beans, charred corn, fresh pico de gallo, and a dollop of lime-cilantro Greek yogurt.
Nutritional Profile: High in Omega-3s and fibre; naturally lower in calories when using a cauliflower-rice base.
Prep time: 15 mins | Cook time: 12 mins | Servings: 2
Ingredients
The Salmon & Spice Rub
- 2 salmon fillets (skin-on or skinless)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
The Base & Bowl Fillings
- 1 cup cooked rice (cilantro-lime white rice, brown rice, or quinoa)
- 1 can (15 oz) black beans (rinsed, drained, and warmed with a pinch of cumin)
- 1 cup sweet corn kernels (charred in a dry skillet or canned)
- 1 ripe avocado, sliced or diced
- ½ cup fresh tomato salsa (pico de gallo)
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Optional Drizzle (Cajun Lime Crema)
- 3 tbsp sour cream (or Greek yogurt)
- 1 tbsp fresh lime juice
- A pinch of Cajun seasoning
Instructions
- Mix the Cajun Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
- Season the Salmon: Pat the salmon fillets completely dry with paper towels. Rub all over with olive oil, then coat evenly with the Cajun spice blend.
- Cook the Salmon:
- Pan-Seared Method: Heat a skillet over medium-high heat with a splash of oil. Place the salmon flesh-side down first for 4–5 minutes until a nice crust forms, then flip and cook for another 3–4 minutes until cooked through and flaky.
- Bake Method: Alternatively, bake in a preheated oven at 200°C (400°F) for 12 to 14 minutes.
- Assemble the Bowls: Divide the warm cooked rice between two serving bowls. Create distinct sections around the rice with the warmed black beans, charred corn, avocado slices, and pico de gallo.
- Top & Serve: Rest a Cajun salmon fillet on top of each bowl. Mix the crema ingredients together in a small bowl, drizzle over the top, garnish with fresh cilantro, and serve with lime wedges on the side.