Salmon Mojo Bowls

Print Recipe

5 from 2 votes

Mojo Salmon Bowls bring Cuban-inspired vibes with juicy salmon, black beans, pineapple, avocado, and a killer sauce!

Prep Time40

Total Time40

Course: Dinner

Cuisine: Cuban, Healthy

Keyword: mojo salmon bowls, salmon bowls

Servings: servings

Author: Chelsea Lords

Equipment

Small blender or food processor
Large pan nonstick

Ingredients

Salmon

1 pound fresh skinless salmon filet see note 1
1 lime
1 tablespoon olive oil
1-1/2 teaspoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Mojo Sauce

1/3 cup olive oil
1/3 cup ripe avocado mash and press into measuring cup
1 orange
1 tablespoon white wine vinegar
1/2 teaspoon garlic powder
1 tablespoon coarsely chopped jalapeño optional
1 cup cilantro loosely packed; leaves and tender stems
1/4 cup mayo
2 teaspoons honey
Salt and pepper

Bowl Additions (All or pick 1 to 2)

Serving suggestions see note 2

US - Metric

Instructions

Pat the salmon dry and remove the skin if needed. Slice into thin, 1/2-inch strips. In a large, resealable plastic bag, combine 1 tablespoon lime juice, 1/2 teaspoon lime zest, olive oil, chili powder, cumin, paprika, garlic powder, and onion powder. Season with 3/4 teaspoon salt or to taste. Knead the bag to mix the spices, then add the salmon. Gently massage the marinade into the salmon. Let sit at room temperature for 15–20 minutes, but no longer.
In a small blender or food processor, combine all the sauce ingredients, including 1 teaspoon orange zest and 1/4 cup orange juice. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Blend until smooth. Cover and refrigerate until ready to use.
Heat 1 tablespoon of oil in a large, nonstick pan over high heat. Once the oil is hot, add the salmon in a single layer. Cook for 60–90 seconds, then flip and cook for another 60 seconds, or until cooked through. (Cook in batches if needed to avoid overlapping.) Remove the salmon to a plate and let it stand for 5 minutes. Flake into cubes with a fork.
Divide the cooked white rice evenly among bowls. Top with salmon, black beans, mango, avocado, cilantro, or any other desired toppings. Add a generous scoop of sauce on top and enjoy!

Video

Notes

Note 1: I look for 1-inch-thick salmon fillets to ensure equal-sized slices (and even cooking).

Note 2: Serving suggestions: Cooked white rice, ripe diced pineapple or mango, quickest pickled red onions, 1 can black beans, additional cilantro, and/or additional avocado.

Storage: Store the salmon, sauce, rice, and toppings in separate airtight containers in the fridge. Rewarm different parts and put the bowls together just before eating.

Nutrition