Chili Lime Grilled Salmon Rice Bowls

Recipe and photos by Shanna Schad

"Chili Lime Grilled Sockeye Salmon Rice Bowls are a delicious and easy to make summertime meal. This recipe has been in regular rotation all summer long at my house. Not only do I love grilled salmon in the summertime, I love grilled vegetables too. Our garden had a massive zucchini plant that produced a ton of zucchini all throughout June and July. Same season as Sockeye Salmon. I love adding in grilled vegetables with my salmon bowls for an extra boost of nutrition."

Ingredients

• 4 portions (6 oz each) Prince William Sound Sockeye Salmon
• 2 tbsp chili lime seasoning
• 2 tsp high heat oil (avocado oil works well)
• 2-3 cups cilantro lime rice (link here)
• 2 medium zucchini
• 2 medium yellow summer squash
• 1/2 medium red onion
• 2 tsp high heat oil
• 1 tsp salt
• 1 tsp pepper
• Black beans, heated, salt added if needed
• Avocado, sliced
• Pico de gallo
• Cotija cheese, crumbled
• Cilantro
• Lime slices

Instructions

(read directions thoroughly before cooking)

• Preheat grill to medium heat
• Rub salmon with oil then season generously with chili lime
• Slice tips and ends off zucchini and squash then slice lengthwise into 4 sections
• Slice red onion into thin strips
• Drizzle with oil then season with salt and pepper
• Grill veggies 2-3 minutes each side
• Grill salmon 3-4 minutes each side, seasoning side down first
• Salmon should be opaque and separate easily with a fork
• Place half cup cilantro lime rice in bowls
• Add 1/4 cup black beans and tbsp Cotija cheese
• Slice zucchini and squash, place 1/2 cup of each in each bowl
• Place salmon in each bowl, top with pico de gallo
• Place avocados next to salmon
• Garnish with cilantro and lime slices
• Enjoy!  

Click the link below to view our recipe card with these instructions.

Chili Lime Salmon Rice Bowls