Name: Summer Salmon Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1lb salmon, cubed; 1 cup jasmine rice; 2 tbsp soy sauce; 1 tbsp adobo sauce; 2 chipotle peppers in adobo, diced; 1 tsp honey; 2 garlic cloves, minced; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/4 tsp chili powder; 1/2 cup black beans; 1/2 cup peach, diced; 1/4 cup tomato, diced; 1/4 cup red onion, diced; 2 tbsp cilantro; 1/2 lime, juiced; 1/2 lime, zest; for the jalapeño sauce:; 1 jalapeño, roasted; 1/2 cup cilantro, packed; 1/3 cup plain greek yogurt; 2 garlic cloves; 1 lime, juiced; 1/4 tsp sea salt

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Summertime calls for all the fresh, flavorful meals. These Summer Salmon Bowls may be one of my new favorite meals and seriously packed with some of the best flavors! The mix of sweet, savory, and heat will have you obsessed with this.

If you’re looking for a new weeknight dinner that’s packed with all the summer flavors, then you’ll love these! Not only are they packed with flavor but this meal is so satisfying and nutritious too. I crave all the fresh fruit right now and salsa is a great way to add them to your meals while still keeping it simple and not super fruity. Have you tried the Summer Shrimp Bowls yet!? If you haven’t and love these then you may love those too!

Table of Contents

What you need for Summer Salmon Bowls:

Salmon
Jasmine Rice
Soy sauce
Chipotle peppers in adobo
Garlic cloves
Peaches
Tomato
Red onion
Lime
Lime zest
Cilantro
Sea Salt
Pepper
Chili powder
Avocado Oil Spray

What you need for creamy jalapeño sauce:

Roasted jalapeño
Plain greek yogurt
Lime
Cilantro
Sea salt
Garlic cloves

How to make these bowls:

Start by cubing your salmon. I remove the skin on the salmon but you can also leave on!
In a small bowl, add cubed salmon with sauce ingredients: soy sauce, diced chipotle pepper, adobo sauce, minced garlic cloves, sea salt, pepper and chili powder. Mix together to combine. Let sit for 5 minutes or so.
Add avocado oil spray to cast iron and heat.
Add salmon cubes and cook on both sides until cooked through.
Prepare rice according to package.
Make peach salsa by combining peaches, tomatoes, cilantro and red onion. Add lime juice and lime zest to mix.
If using jalapeño sauce, add all ingredients to a blender and blend. Set aside.
Prepare bowls by adding rice, black beans, peach salsa and salmon. Drizzle with jalapeño sauce.

How to store your leftovers:

If you have any leftovers, it’s best to keep them stored in a sealed container in the fridge! I like using these. I do recommend these to be eaten at the time of making them for best results.

If you want to switch these up, do this instead:

Use a different rice!
Make pineapple salsa or strawberry salsa for your bowls
Add a drizzle of any sauce that you like instead of the jalapeño one.

If you like this recipe, you may also enjoy these on One Balanced Life:

FAQs:

Can I use a different rice?

Yes! You can use any rice that you prefer here or even cauliflower rice!

Can I meal prep these?

While I do recommend making the salmon at the time you’ll be enjoying it, there are some ingredients that can be prepared ahead of time. The jasmine rice, peach salsa and jalapeño sauce can all be prepared ahead of time.

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Summer Salmon Bowls

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

These Summer Salmon Bowls has all the summer flavors packed into a bowl perfect for an easy weeknight dinner!

Ingredients

1lb salmon, cubed
1 cup jasmine rice
2 tbsp soy sauce
1 tbsp adobo sauce
2 chipotle peppers in adobo, diced
1 tsp honey
2 garlic cloves, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp chili powder
1/2 cup black beans
1/2 cup peach, diced
1/4 cup tomato, diced
1/4 cup red onion, diced
2 tbsp cilantro
1/2 lime, juiced
1/2 lime, zest
for the jalapeño sauce:
1 jalapeño, roasted
1/2 cup cilantro, packed
1/3 cup plain greek yogurt
2 garlic cloves
1 lime, juiced
1/4 tsp sea salt

Instructions

Start by cubing your salmon. I remove the skin on the salmon but you can also leave on!
In a small bowl, add cubed salmon with sauce ingredients: soy sauce, diced chipotle pepper, adobo sauce, minced garlic cloves, sea salt, pepper and chili powder. Mix together to combine. Let sit for 5 minutes or so.
Add avocado oil spray to cast iron and heat. Make sure pan is hot before adding salmon.
Add salmon cubes and cook on both sides until cooked through.
Prepare rice according to package.
Make peach salsa by combining peaches, tomatoes, cilantro and red onion. Add lime juice and lime zest to mix.
If using jalapeño sauce, add all ingredients to a blender and blend. Set aside.
Prepare bowls by adding rice, black beans, peach salsa and salmon. Drizzle with jalapeño sauce.

Summer Salmon Bowls