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Cajun Blackened Salmon Rice Bowls

These Cajun Blackened Salmon Rice Bowls are bursting with smoky, spicy flavor and fresh, creamy accents. A perfect, vibrant meal for any night!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Cajun
Keyword: Easy, Gluten-Free, Healthy, Quick, Seafood
Servings: 2 servings

Ingredients

  • 2 fillets salmon fresh, thick
  • 2 tablespoons Cajun seasoning fragrant blend of paprika, cayenne, garlic powder, and herbs
  • 1 tablespoon olive oil for searing the salmon
  • 2 cups cooked rice brown or white rice works great
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 red bell pepper diced
  • 1 avocado sliced
  • 1 lime cut into wedges
  • fresh cilantro chopped, for garnish

Instructions

Prepare Your Ingredients

  • Cook rice according to package instructions if not pre-cooked. Rinse and drain black beans, dice red bell pepper, slice avocado, and cut lime into wedges. Set aside.

Season the Salmon

  • Pat salmon fillets dry. Generously coat both sides with Cajun seasoning, pressing it in to adhere well.

Sear the Salmon

  • Heat olive oil in a skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook without moving for 4-5 minutes. Flip and cook another 3-4 minutes until cooked through but moist.

Warm the Beans and Corn

  • Place black beans and corn in a small saucepan over medium heat and warm for 3-4 minutes until heated through. Optionally add salt or a squeeze of lime juice.

Assemble Your Bowls

  • Divide cooked rice between two bowls. Top with warmed black beans and corn, diced red bell pepper, and sliced avocado. Place a salmon fillet on each bowl. Garnish with chopped cilantro and serve with lime wedges.

Equipment

  • Non-stick Skillet or Cast Iron Pan
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Rice cooker or pot
  • Bowl for serving

Notes

  • Use wild-caught salmon for better flavor and texture.
  • Adjust the spiciness by reducing cayenne in the Cajun seasoning blend.
  • Cook rice in vegetable broth for extra flavor.
  • Leftovers can be stored in airtight containers in the fridge for up to 2 days.
  • Substitute salmon with firm fish or tofu for dietary variations.