Blackened Salmon Brown Rice Bowl
You know those simple, fresh recipes that just work? Bharath and I have been obsessed with blackened salmon lately and this bowl hits the spot! For the cabbage slaw in this recipe, I recommend you make a large batch of cabbage slaw at the beginning of the week, let it marinate in the fridge for a day, and then use it for different recipes throughout the week! This blackened salmon brown rice bowl is one of my favorite ways to pair cabbage slaw. I also love using this slaw in blackened salmon tacos topped with a creamy dill dressing.
Blackened Salmon Brown Rice Bowls
- 1 cup brown rice (cooked to package directions)
- ½ lb salmon ((or equivalent of two portioned filets))
- 2 tsp blackening seasoning (store bought or homemade)
- 1 avocado (sliced)
- 1 tbsp olive oil ((enough for cooking salmon))
Cabbage Slaw
- ¼ head cabbage, red or green (sliced thin and cut in 1/2 inch long pieces)
- ¼ lemon (juiced)
- 1-2 thai chilies (diced)
- ¼ cup cilantro (stems removed and chopped)
- ¼ medium yellow onion (sliced thin and cut in 1/2 inch long pieces)
- salt to taste
Mix the cabbage slaw ingredients in a bowl, cover with plastic wrap, and place in the fridge for at least 30 minutes. I recommend making the slaw a day in advance to allow the flavors to combine.
Set the salmon out to rest while you cook the rice according to package directions.
Heat olive oil in a pan over medium high heat. Add the salmon, skin down, once the pan is hot.
Sprinkle approximately one teaspoon of blackening seasoning over each filet. You can be very liberal with blackening seasoning.
Cook the salmon until you see the filet is cooks about halfway up, then flip onto the other side. Cooking time can vary greatly depending on thickness of the filet, but it's usually about 3 minutes on each side.
Portion out brown rice, half of the cabbage slaw, 1/2 an avocado, and salmon into two bowls.
