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Mojo Salmon Bowls

Zesty mojo-marinated salmon with grilled pineapple and sweet plantains served over rice with avocado crema.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3 servings

Ingredients

  • 1/2 cup orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt or kosher salt or more to taste
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped cilantro
  • 1/4 cup olive oil
  • 8-10 oz wild-caught salmon fillets total weight
  • 2 teaspoons olive oil (or avocado oil)
  • 4-5 slices pineapple 1/2-inch thick slices
  • 1 ripe plantain sliced (use ripe, dark brown/black plantains)
  • 1 1/2 cups cooked rice
  • 1 avocado sliced (and/or Avocado Crema)
  • 1 tomato sliced
  • 5 cups slightly steamed greens
  • 15 oz cooked black beans
  • 1 green onion white portions only, chopped
  • handful fresh cilantro for topping
  • 1 jalapeno sliced, optional
  • freshly squeezed lime juice to finish
  • 2 tablespoons crushed red pepper flakes more or less to taste
  • paprika to taste
  • 1 recipe Avocado Crema prepared separately

Instructions

  • Prepare the Avocado Crema according to the referenced recipe and refrigerate; it can be made up to 8 hours ahead.
  • Whisk together orange juice, lime juice, minced garlic, cumin, dried oregano, 1/4 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons chopped cilantro, and 1/4 cup olive oil to make the mojo sauce.
  • Reserve 1/4 cup of the mojo sauce, then pour the remaining sauce over the salmon fillets and marinate up to 30 minutes while you prep other ingredients.
  • Preheat your oven to 415°F (210°C) and preheat a grill or grill pan for the pineapple and plantains.
  • Place marinated salmon on a baking sheet and bake for 10–12 minutes, or until cooked to your preference. Remove and set aside.
  • Toss pineapple slices and sliced ripe plantain with 2 teaspoons oil. Grill over medium-high heat about 10 minutes, flipping halfway, and brush with 2 tablespoons of the reserved mojo sauce during the last few minutes.
  • Assemble bowls: divide the cooked rice among serving bowls, then top with salmon, grilled pineapple, plantains, sliced avocado, tomato, steamed greens, black beans, chopped white green onion portions, cilantro, and optional sliced jalapeno.
  • Drizzle remaining reserved mojo sauce over the bowls, squeeze fresh lime juice, season with salt and pepper, sprinkle crushed red pepper flakes and paprika to taste, then top with Avocado Crema and serve.

Equipment

  • Bowl
  • Measuring Cups and Spoons
  • Whisk
  • Baking Sheet
  • Grill or Grill Pan
  • Tongs or spatula
  • Knife and cutting board

Notes

  • Make the Avocado Crema first so it has time to chill for best flavor.
  • Use ripe, dark plantains for sweetness.
  • Do not overcook the salmon; it should remain tender and slightly moist.
  • Keep cooked salmon warm at 200°F on a wire rack if needed for up to 30 minutes.
  • Use pre-cooked rice packets or leftover rice to save time.
  • Customize bowls with your preferred rice or greens swaps.