Blackened Salmon Bowls
Blackened salmon bites served over a bed of white or brown rice, grilled corn salsa, and creamy dill sauce, Enjoy!
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!
Blackened Salmon is my favorite, even better cold, better than chocholate!!!