Vibrant honey-chipotle salmon taco bowls with wild rice, roasted cauliflower, cilantro, and a fresh cherry tomato and jalapeño relish. These simple salmon taco bowls are perfect for a quick and easy weeknight meal.
This post was sponsored by Kroger and High Liner Foods. All opinions expressed in the post are my own and not those of The Kroger Co.
Like many, my family hasn’t been eating out very much in the past few months, and even my most dependable recipes are starting to feel staid. Generally when I start to feel this way, I give myself a few nights of simple meals that come together with little effort. I also like to shake things up by playing up the flavors in my cooking. Sometimes spicy chilies, a handful of fresh herbs, or a big squeeze of lime are all it takes to make dinner feel lively again.
As it happens, salmon taco bowls hit all those flavor marks and are really simple to make too.
Taco bowls are a fantastic last-minute dinner. The ingredients can be adapted to whatever you have on hand – rice, beans, or animal proteins – and they’re a great base for big flavors and piles of vegetables. I like to start with a base of red cabbage tossed with lime juice, and layer in nutty rice (I used a wild rice blend here), spicy roasted cauliflower, and endless toppings.
But the star of these simple taco bowls is Sea Cuisine Honey Chipotle Salmon. Tender and smoky, with a beautifully balanced spicy/sweet flavor profile and a crunchy chipotle crust, these wild-caught Alaska salmon fillets go straight from the freezer to the oven and cook up beautifully in under 20 minutes. They’re great for nights when you need a quick dinner shortcut.
Honey Chipotle Salmon is just one of the many super flavorful, easy-to-prepare options in the Sea Cuisine product line. Available at your local Kroger, Sea Cuisine offers a range of seafood with big flavors and a short ingredient list. Find out more about the Sea Cuisine line of products here: https://bit.ly/37Gaz3J.
- 1 medium head cauliflower, cut into 1/2-inch florets
- 2 tablespoons extra virgin olive oil
-
2
tablespoons
chipotle chili powder
or regular chili powder
- 2 tablespoons fresh ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 2 cups cooked wild blend rice, or rice of your choice
- 4 cups thinly sliced red cabbage
- 2 tablespoons lime juice (from about 1/2 a lime)
-
Sea salt
- 2 packages Sea Cuisine Honey Chipotle Salmon Fillets
- 2 green onions, sliced (optional)
-
1/4
cup
cilantro leaves
(optional )
- 2 tablespoons sliced jalapeño (optional)
- 2 tablespoons minced shallot
- 2 tablespoons lime juice (from about 1/2 a lime)
- 1 small jalapeño, seeded and minced
-
1/4
teaspoon
sea salt
chopped - 1 cup cherry tomatoes, chopped
- 2 tablespoons minced cilantro
-
Preheat oven to 425 degrees F. Toss cauliflower with olive oil, spices, and sea salt, and arrange on a rimmed baking sheet. Roast 20 minutes, flip, and roast 10 minutes more. Set cauliflower aside.
-
Turn oven down to 400 degrees F. Arrange frozen salmon fillets on a baking sheet. Roast 16 - 20 minutes, or until salmon is cooked through but still flaky. Rest briefly, then slice into 1-inch strips.
-
While cauliflower and salmon cook, prep cabbage, toppings, and relish.
-
To prep cabbage, toss sliced cabbage with 2 tablespoons lime juice and 1/4 teaspoon sea salt.
-
To make relish, toss shallot with lime juice, jalapeño, and sea salt; set aside 5 minutes. Add cherry tomatoes and cilantro, and toss.
-
To assemble taco bowls, arrange 1/2 cup cooked rice, cabbage, and roasted cauliflower in wide, shallow bowls. Top several strips cooked salmon, cherry tomato relish, green onions, jalapeño and cilantro. Serve immediately.
Leave a Reply