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Chili Lime Grilled Salmon Rice Bowls www.pineappleandcoconut.com #pwssalmon

Chili Lime Grilled Sockeye Salmon Rice Bowls

Shanna
Chili Lime Grilled Sockeye Salmon Rice Bowls made with Wild Alaskan Prince William Sound Sockeye Salmon.
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Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 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

*Chili Lime Seasoning. You can either use your favorite store bought seasoning ( I love Trader Joe’s Chili Lime Seasoning) or make your own. 
My homemade seasoning recipe follows:
Chili Lime Seasoning:
1 tablespoon Chili Powder
1 teaspoon paprika ( smoked or regular)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon ground black pepper
Zest of 1 lime, around ½ tsp
¼ teaspoon ground coriander
⅛ teaspoon ground cayenne pepper
Mix all together. Keep in a sealed container
** Cilantro Lime Rice. I use my recipe from my blog ( recipe here), or your can use your favorite recipe. This can be made before grilling the salmon and veggies. Keep warm or reheat just before serving if made well ahead of time.