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Blackened Salmon Bowls

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5 from 1 vote

Blackened Salmon Bowls

Blackened salmon bites served over a bed of white or brown rice, grilled corn salsa, and creamy dill sauce, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

BLACKENED SALMON BITES:

  • 1 lb. fresh wild caught salmon pin bones & skin removed, cut into 1-inch chunks
  • 2-3 T. your favorite blackened seasoning or homemade
  • 3 T. extra virgin olive oil divided

CREAMY DILL SAUCE:

  • 1/2 c. sour cream
  • 1/4 c. mayonnaise
  • 1 T. chopped fresh dill
  • 1 clove garlic pressed
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

GRILLED CORN SALSA:

  • 2 c. grilled corn cut from the cob
  • 2 c. cherry tomatoes halved
  • 2 c. English cucumber sliced and quartered
  • 1/4 c. diced red onion
  • 2 T. extra virgin olive oil
  • 1 tsp. lemon juice
  • 2 cloves garlic pressed
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper

BUTTERY RICE:

  • 1 c. uncooked Jasmin long grain rice
  • 1 1/2 c water
  • 1 1/2 T. butter
  • 1 pinch salt

Instructions

  • BLACKENED SALMON BITES: Place salmon chunks in a bowl. Generously sprinkle with blackened seasoning; toss to coat. Drizzle with 1 tablespoon olive oil and gently toss again; set aside.
  • CREAMY DILL SAUCE: In a small bowl, whisk together sour cream, mayonnaise, fresh dill, garlic, lemon juice, salt, and pepper until combined. Cover and place in the refrigerator until ready to serve.
  • GRILLED CORN SALSA: In a medium bowl, toss together grilled corn, tomatoes, cucumber, and red onion. Cover and place in the refrigerator until ready to serve. In a small jar with a lid, combine olive oil, lemon juice, garlic, Italian seasoning, salt, and black pepper. Cover with the lid and shake until combined; set aside. When ready to serve, pour the dressing over the salad and gently toss to combine.
  • BUTTERY RICE: In a medium saucepan, combine rice, water, butter, and salt. Bring to a boil, then reduce to a simmer. Cover with a lid and cook for 12-15 minutes. Remove from the heat and fluff with a fork. Cover and keep warm.
  • While the rice simmers, cook the salmon. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and swirl to coat. Working in two batches, add half of the blackened salmon bites to the pan and sear for about 2-3 minutes until nicely browned. Using tongs, flip the salmon bites and sear on the other side for 2-3 minutes or until browned and fully cooked. (Internal temperature should be 125-130 degrees, do not overcook). Remove to a plate and loosely cover with foil. Repeat with remaining salmon bites.
  • TO ASSEMBLE: Divide the rice, grilled corn salsa, and salmon bites between four bowls. Top with dill sauce and garnish with limes, dill, and fresh cracked pepper, Enjoy!

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