Cajun Blackened Salmon Bowls -

Cajun Blackened Salmon Bowls

Discover the vibrant flavors of Spicy Cajun Blackened Salmon Bowls, a dish that beautifully blends bold spices with fresh, nutritious ingredients. Inspired by Louisiana's rich Cajun cuisine, this recipe features perfectly blackened salmon, packed with omega-3s and flavor. Served over a choice of grains or greens with colorful toppings, it’s a delightful and satisfying meal. Elevate your home cooking and indulge in this exciting culinary adventure!

Print Recipe Pin Recipe

Ingredients

For the Blackened Salmon:

2 salmon fillets (approximately 6 oz each)

1 tablespoon paprika

1 teaspoon cayenne pepper (adjust according to spice preference)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper, to taste

2 tablespoons olive oil

For the Bowl:

1 cup cooked white rice, brown rice, or quinoa for a healthier option

1 cup fresh spinach or arugula

1 medium avocado, sliced into wedges

1 cup cherry tomatoes, halved

1/2 cup corn (choose from fresh, frozen, or canned)

1/4 cup red onion, finely diced

Fresh lime wedges, for a zesty garnish

Optional: 1/4 cup cilantro, chopped, for added flavor

For the Dressing:

2 tablespoons olive oil

Juice of 1 lime

1 teaspoon honey or agave syrup

Salt and pepper, to taste

Instructions

Prepare the Blackened Spice Mix:

- In a small bowl, thoroughly mix together the paprika, cayenne pepper, onion powder, garlic powder, dried thyme, dried oregano, salt, and black pepper. Ensure the spices are well combined for even seasoning.

Season the Salmon:

- Take the salmon fillets and pat them dry using paper towels to remove excess moisture. Drizzle olive oil evenly on both sides of each fillet. Generously coat the salmon with the blackened spice mix, pressing it gently to ensure it adheres well.

Cook the Salmon:

- Heat a cast-iron skillet or a heavy-bottom pan on high heat for about 5 minutes until it is very hot. Add 1 tablespoon of olive oil to the skillet, swirling it to coat the bottom.

- Carefully place the salmon fillets in the skillet, skin side down. Sear the fillets without moving them for 3-4 minutes. Flip the salmon and continue to cook for an additional 2-3 minutes or until the salmon is fully cooked and has a blackened crust. Remove the skillet from heat and let the salmon rest for a couple of minutes.

Prepare the Bowl Base:

- In individual serving bowls, evenly scoop the cooked rice (or quinoa) as the base layer. Top it with a generous handful of fresh spinach or arugula to create a vibrant bed for the toppings.

Add Toppings:

- Slice the blackened salmon into strips and arrange it on top of the greens. Artfully add avocado wedges, halved cherry tomatoes, corn, and diced red onion around the salmon to create a colorful and appetizing presentation.

Make the Dressing:

- In a small bowl or jar, combine olive oil, freshly squeezed lime juice, honey or agave syrup, and a pinch of salt and pepper. Whisk or shake well until all ingredients are smoothly blended.

Finish and Serve:

- Drizzle the dressing generously over the salmon bowls. If using, sprinkle fresh cilantro on top for a burst of flavor and color. Serve with lime wedges on the side for an extra punch of zest.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings