Chili Lime Grilled Sockeye Salmon Rice Bowls are a delicious and easy to make summertime meal. This recipe has been in regular rotation all summer long at my house. Thanks to Prince William Sound Salmon for sending me a few absolutely gorgeous Sockeye Salmon Fillets to make this recipe to share with you all. Second summer in a row that I have made recipes for Prince William Sound Salmon. I am starting to really love this tradition on my blog.
We LOVE salmon. Salmon is my older daughter's favorite food. Which, is kinda crazy considering how many kids ( well, adults too) feel about fish. I think if you don't grow up eating fish that it usually isn't a favorite item to eat. Wild Sockeye salmon is wonderful as an introduction to eating fish since it is so mild in flavor and texture, doesn't have that typical "fishy" smell or taste, and can be prepared a variety of ways.
Wild salmon is best, especially Sockeye salmon. Wild Alaskan Sockeye salmon is a very healthy fish to eat since it is high in omega-3 fatty acids, sustainable, and tastes amazing.
Just look at that color!! You really can't beat wild Alaskan Sockeye salmon. It is by far my favorite salmon. Sockeye salmon ( seen here), Coho, Pink, King. It is all good. Prince William Sound in Alaska is surrounded by gorgeous scenery - glaciers, mountains, and protected from the open ocean by many barrier islands. The sound is nutrient rich due to the protection by these islands as well as the way water flows in and out of the sound, which helps grow these gorgeous, sustainable fish.
The color of the fish is so rich because of the nutrients in the water. This fish doesn't need a filter to enhance its color. When I opened the box of salmon the other day, my daughters oohed and aahed over the color. And were amazed that salmon was caught the day before it arrived. It doesn't get much fresher than that!
I am grateful my daughters love salmon as much as I do so I can make recipes like this chili lime grilled salmon bowls knowing they will eat it all up. For the chilli lime seasoning I have given the option to either use your favorite brand, I love Trader Joe's Chili Lime Seasoning, or to make your own as seen here. I have included my recipe for homemade chili lime seasoning in my recipe notes.
Not only do I love grilled salmon in the summertime, I love grilled vegetables too. Our garden had a massive zucchini plant that produced a ton of zucchini all throughout June and July. Same season as Sockeye Salmon. I love adding in grilled vegetables with my salmon bowls for an extra boost of nutrition. Easy to grill right alongside the salmon too.
I have a grill basket that I will lightly oil and use that to keep the vegetables separate from the fish, as well as being able to grill smaller vegetables, or items like onions cut thin like seen in the photo, without worrying about them falling through the grill grates.
Just look at that color!! The rice in these bowls is my Cilantro Rice Recipe. I love this recipe and it is so versatile in many recipes, and happens to be my favorite to go with salmon. I love the lime and cilantro flavors with the grilled salmon. With all the items in these bowls - the salmon, rice, grilled veggies, beans, avocado, cotija cheese and pico de gall0 - it is as filling as it is nutritions.
Some more wild Alaskan Prince William Sound Sockeye Salmon facts for you all:
- Sockeye Salmon nutrition comes out at 260 calories for a 6 oz serving ( I use 6 ounce fillets in this recipe). Each 6 ounce fillet also has 10g of good healthy fat, 46g protein and boasts a whopping 1460 mg of omega 3 fatty acids.
- Harvested from Mid June through July, it is a short season for Sockeye, all harvested by a fleet of independent fishermen and women. Each catch is minimally handled and processed quickly to deliver the freshest product to customers as quickly as possible. We are talking within a few hours from catching to delivery to stores and restaurants. All fishing and processing practices are done sustainably to ensure a high quality of fish as well as keep the environment as pristine as possible for many more harvests to come.
- Sockeye Salmon has a firm texture that holds up well with grilling, which makes it a favorite for summer BBQ's and its color is the color you think of when you hear "Salmon pink".
Here is my recipe for these Chili Lime Grilled Sockeye Salmon Bowls. Check recipe notes for the chili lime seasoning if you wish to make your own. And again I used my Cilantro Lime Rice recipe, but feel free to use what you like. I used store-bought pico de gallo but if you would like to make your own feel free.
Chili Lime Grilled Sockeye Salmon Rice Bowls
Ingredients
For the Salmon:
- Four 6 ounce Wild Prince William Sound Sockeye Salmon fillets
- 2 tablespoon Chili Lime Seasoning *
- 2 teaspoon high heat oil, I use avocado
For the Rice Bowls:
- 2-3 Cups prepared cilantro lime rice**
- 2 medium zucchini
- 2 medium yellow summer squash
- ½ medium red onion
- 2 teaspoon high heat oil
- 1 teaspoon each Salt and pepper
- Black Beans, heated and salt added if needed
- Avocado, sliced
- Pico De Gallo
- Cotija Cheese, crumbled
- Cilantro
- Lime slices
Instructions
- Preheat grill to medium high. Rub salmon fillets with oil then season generously with Chili Lime seasoning.
- Slice tips and ends off of zucchini and squash then slice each lengthwise into 4 sections. Slice the red onion into thin strips. Drizzle with oil then season with salt and pepper.
- Place veggies on a season grill basket and grill 2- 3 minutes a side. Grill the salmon 3-4 minutes a side, starting with seasoning side down, flip once to finish skin side down. Test for doneness to your liking with a fork to see if the fish flakes easily. Can have it just past done if you like or left a teeny bit rare in the middle.
- Set the salmon and veggies aside to rest while you assemble the rest of the bowls.
- Place a half a cup or so of hot cilantro lime rice in each bowl, add in a fourth a cup of black beans and a tablespoon or so of the crumbled Cotija cheese on top of the beans. Slice the zucchini and squash and place about a half a cup of each of the veggie mix into each bowl. Place one salmon fillet into each bowl, top the salmon with a few tablespoons of fresh pico de gallo, place a few avocado slices next to the salmon. Garnish with cilantro and lime slices. Serve with hot sauce if desired.
Notes
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