Blackened Salmon Bowl Recipe
This Blackened Salmon Bowl recipe + Grilled Corn Salad is the perfect bowl creamy dill sauce, corn salad and blackened salmon bites!
Ingredients
Blackened Salmon Bites:
- 16 ounces fresh salmon cut into 1-inch cubes
- 2-3 tablespoons blackened seasoning store-bought or homemade
- 2 tablespoons extra virgin olive oil divided
Creamy Dill Sauce:
- ½ cup sour cream regular or dairy-free sour cream
- ¼ cup mayo regular or paleo mayo
- 3 tablespoons fresh dill chopped
- 1 teaspoon garlic minced
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Grilled Corn Salad:
- 2 tablespoons extra virgin olive oil
- 2-3 teaspoons garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 cups grilled sweet corn cut off the cob
- 2 cups cherry tomatoes halved
- 2 cups English cucumbers sliced and quartered
- ¼ cup red onion diced
Buttery Rice:
- 2 cups water
- 1 cup long-grain white rice
- 1 ½ tablespoons butter sub plant-based butter
- ¼ teaspoon kosher salt
Instructions
- Prep Salmon: Place salmon chunks in a bowl. Sprinkle generously with 2-3 tablespoons blackened seasoning. Drizzle with 1 tablespoon olive oil and toss again. Set aside.
- Prep Dill Sauce: Combine Dill Sauce ingredients in a small bowl. Stir to combine. Store in refrigerator until serving.
- Make Corn Salad Dressing: In a mixing bowl combine 2 tablespoons extra virgin olive oil, 2-3 teaspoons garlic, 1 teaspoon lemon juice, ½ teaspoon Italian seasoning, ¼ teaspoon kosher salt and ⅛ teaspoon ground black pepper. Whisk to combine. Taste and add any additional salt, as desired.
- Combine Corn Salad: Add 2 cups grilled sweet corn, 2 cups cherry tomatoes, 2 cups English cucumbers and ¼ cup red onion to a medium bowl. Pour dressing over top and toss to coat. Set aside.
- Make Rice: Add 2 cups water, 1 cup long-grain white rice, 1 ½ tablespoons butter and ¼ teaspoon kosher salt to a medium saucepan. Bring to boil then reduce to simmer and cover for 20 minutes. Remove from heat and let sit for 5 minutes (don't uncover). Then fluff with fork.
- Cook Salmon: While the rice is simmering, cook the salmon. Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon olive oil. Swirl to coat the pan. In 2 batches, add seasoned salmon chunks to the pan and sear on all sides. Reduce heat a bit and continue cooking until fully cooked (internal temperature of 130-135℉). Remove and set on plate.
- Build Salmon Bowls: Divide rice, grilled corn salad and salmon bites between bowls. Top with dill sauce. Feel free to garnish with some fresh cracked black pepper and some freshly chopped parsley.
Notes
- *Blackened Seasoning: we love our homemade blackened seasoning, but feel free to use a store-bought version, if you prefer and if it's easier.
- Salmon: feel free to use more salmon, if you want - we assumed a 4oz portion was one serving, so if you want more salmon in your bowl, add more as desired.
- Grilled Corn: you can definitely just use thawed, frozen corn, if you prefer, but for best results (and flavor) use grilled sweet corn.
- Air Fryer Salmon Bites: feel free to make Air Fryer Salmon Bites, if preferred!
Nutrition
Calories: 674kcal | Carbohydrates: 60g | Protein: 30g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 1207mg | Potassium: 1118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 949IU | Vitamin C: 26mg | Calcium: 91mg | Iron: 3mg
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