Blackened Salmon & Avocado Crema Quinoa Bowl
Blackened salmon over quinoa with corn and tomatoes and lime avocado crema.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
This pairs the same blackening technique as our Chipotle Lime Rice & Blackened Salmon Bowl with quinoa and a creamy avocado crema rather than chipotle rice, for a cooler, fresher bowl.
Why this recipe works
Cool, creamy avocado crema balances the spicy crust.
Ingredient notes
Press plastic wrap onto the crema to slow browning.
Common mistakes
- Moving the fish too early.
- Overcooking.
What to serve with it
Lime wedges.
Meal prep
Best within 3 days; crema 1 day.
More bowls like this
Cooking tips
Turn on the fan. Use a thin spatula.
Swaps and variations
Use shrimp. Use dairy-free yogurt.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Blackened Salmon & Avocado Crema Quinoa Bowl
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; medium saucepan with lid; blender or fork; instant-read thermometer
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes; rest 5 minutes.
-
Mash or blend the avocado, yogurt, lime juice and 1/4 teaspoon salt until smooth.
-
Mix the paprika, garlic powder, oregano, cayenne and remaining salt and press onto the salmon.
-
Heat the oil in a cast-iron skillet over medium-high heat and cook the salmon 3 to 4 minutes per side, until dark and it flakes and reaches 145°F (63°C).
-
Divide quinoa among 4 bowls with the corn and tomatoes, add the salmon and spoon over the crema.
Questions
Is it spicy?
Moderately.
How is it different from our Chipotle Lime Rice & Blackened Salmon Bowl?
Quinoa, corn, tomatoes and avocado crema instead of chipotle rice.
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