Ingredients
Salmon Marinade
- 1 pound salmon fillets
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 ½ tablespoons olive oil or melted butter
- 1 tablespoon honey
- 2 cloves garlic, finely minced
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh chopped cilantro
- ½ teaspoon salt
Bowls
- 1 tablespoon olive oil
- 2 red bell peppers, sliced into strips
- ½ large red onion, sliced into strips
- 1 batch cilantro lime rice (prepared separately)
- 1 cup corn
- 1 avocado
Sriracha Mayo Dressing
- 2 tablespoons mayonnaise
- ¼ cup Greek yogurt
- 1-2 tablespoons Sriracha (adjust to taste)
- 2 teaspoons honey
- Pinch of salt
- 1-2 tablespoons water, as needed to thin dressing
Instructions
- Prepare the Marinade: Whisk together lime juice, lime zest, olive oil or melted butter, honey, minced garlic, chili powder, red pepper flakes, chopped cilantro, and salt in a small bowl to create the marinade.
- Marinate the Salmon: Decide whether to leave salmon fillets whole with skin on or remove skin and cut into cubes. Place salmon in a bowl or baking dish and coat evenly with the marinade. Let it marinate for at least 15 minutes while the oven heats up to 375°F (190°C). Longer marination is optional.
- Prepare for Baking: Line a baking sheet with parchment paper and place the marinated salmon pieces on it. Drizzle any remaining marinade over the salmon.
- Bake the Salmon: Bake salmon in preheated oven for 10-15 minutes (shorter time if using cubes) until almost cooked through.
- Broil for Crispy Top (Optional): Switch oven to broil and broil the salmon for 2-3 minutes to crisp the tops, which adds a delightful texture.
- Sauté Vegetables: While salmon bakes, heat olive oil in a skillet over medium heat. Add sliced red bell peppers and red onion strips and sauté for 5-10 minutes until they start to brown slightly and become tender.
- Finish Salmon: When salmon is done, gently slide a knife under each fillet to remove the skin, which should come off easily. If using cubes, skin removal is not necessary.
- Make Sriracha Mayo Dressing: Whisk together mayonnaise, Greek yogurt, Sriracha, honey, salt, and gradually add water to achieve the desired dressing consistency. Adjust seasoning to taste.
- Assemble Bowls: Place a base of cilantro lime rice in each bowl. Top with sautéed peppers and onions, cooked salmon, corn, sliced avocado, and drizzle with the prepared Sriracha mayo dressing. Optionally, substitute dressing with cilantro lime crema for a different flavor profile.
Notes
- Marinating the salmon longer than 15 minutes enhances flavor but is not mandatory.
- Broiling the salmon at the end adds a crispy texture to the top, which is optional but recommended.
- The salmon skin can be left on during baking and removed easily afterward if desired.
- Cilantro lime rice should be cooked separately before assembling the bowls.
- Sriracha quantity can be adjusted according to preferred spice level.
- Use fresh ingredients for the best flavor, especially fresh lime juice and cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
