Jerk Salmon Bowl with Avocado-Mango Salsa

Is it just me, or does it feel like it’s really trendy to eat things in bowls right now? Poke bowls, burrito bowls, Buddha bowls (what even IS a Buddha bowl?) Taco Bell has “Power Menu Bowl,” while KFC offers a mashed potato-chicken bowl, which has the dubious honor of making Time Magazine’s 10 Worst Fast Food Meals). Burrrrn.

The take-home message of the Bowl Movement (don’t think too hard about that phrase) seems to be that you can throw a wide variety of foods together in a bowl and watch them play nice as a one-dish meal. I don’t really care about being trendy, but I can definitely get behind the idea of protein, starch, fruits, and/or veggies all mixed up in one tasty package. Kinda like some other recipes I like.

This bowl I’m featuring today combines jerk-seasoned salmon, black beans, rice, and a zesty mango salsa for a refreshing, healthy catch-all dinner or lunch. The pan-frying method of cooking the salmon in this recipe gives it a restaurant-quality, almost-but-not-quite crispy on the outside texture that complements the cool sweetness and tender texture of the avocado-mango salsa. Sturdy staples of black beans and rice round out the equation. When serving, separate it into sections (as pictured), or stir it all together. There’s no wrong way to eat a bowl.

Especially if you’re observing Lent, this is a great one for meat-free days, or any time you’re looking for a light meal packed with nutrition.


Print Recipe
Jerk Salmon Bowl with Mango Salsa
This one-dish meal of salmon, beans, rice and mango salsa is packed with nutrition!
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Course Main Dish, seafood
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Instructions
Make the salsa:
  1. In a medium bowl, stir together avocado, mango, red onion, and cilantro. Squeeze juice of 1/2 lime onto mixture and stir again. Season with salt to taste. Set aside.
Cook the salmon:
  1. In a small bowl, combine spices (curry powder through cumin). Rub over both sides of salmon. Heat olive oil over medium-high in a large non-stick skillet. Add salmon and cook 3-5 minutes per side. Break salmon into chunks and continue to cook until no longer translucent. Remove from heat.
Assemble the bowls:
  1. Divide rice, beans, salmon, and salsa between four bowls. Serve immediately.
Recipe Notes

Adapted from Pinch of Yum.

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The Best Black Bean Burritos

After this post, I swear I’ll stop talking about our summer in Germany so much…but since we returned just two days ago, I do have one more thing to say, and that is:

Mexican food is the greatest.

Wait, how is this about Germany? Well, when you’re from Arizona, enchiladas, burritos, tostadas, guacamole, and salsa are like mother’s milk. They’re a part of the fabric of “normal” food in our part of the world. In kindergarten, my class learned the Mexican hat dance in P.E. and sang “Feliz Navidad” at our Christmas recital, if that tells you anything about how Mexican culture (and therefore food) are a major part of the Arizona lifestyle.

When you live in Germany, on the other hand, Mexican food might as well be Martian food. Okay, maybe that’s an exaggeration. There was one Mexican restaurant in our neighborhood in Cologne, but it definitely did not serve the Sonoran cuisine I’m used to. And although German grocery stores often technically sell some Mexican foods, it’s something akin to if someone told you they had an Italian marinara and sold you tomato sauce. There’s a difference.

So essentially, I’ve gone without my regular dose of life-giving Mexican food for almost three months. And ¡ay, caramba!, I have missed it.

Therefore, when we returned home a couple of days ago, eating Mexican was FIRST ORDER OF BUSINESS. Like, unpack, shower off the grody-ness of spending a total of almost 20 hours on airplanes, and get me some Mexican food. These amazing black bean burritos are one of my go-to Mexican faves, and since they’re also vegetarian, they sounded especially wonderful after what may become known in our family as our Summer of Sausage. (Don’t get me wrong, I love brats, but I was reaching my personal point of Meat Overload by the end of three months.)

The Best Black Bean Burritos did not disappoint! With grilled corn and a side of chips and guac, these are my Mexican happy place. Our family had such a valuable, meaningful time in Europe, but it sure is good to be home for many reasons, but especially because…


Print Recipe
The Best Black Bean Burritos
Eating is believing! These delicious black bean burritos are packed with veggies, have amazing flavor, and are a snap to make!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
burritos
Prep Time 10 minutes
Cook Time 15 minutes
Servings
burritos
Instructions
  1. Heat oven to 350 degrees. Wrap tortillas in aluminum foil and place them in the oven to warm for 15 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add garlic, red onion, red pepper, and jalapeño and cook for 2 minutes, stirring occasionally. Stir in black beans and cook another 3 minutes.
  3. Add cubed cream cheese and salt and cook until the mixture becomes creamy and heated through. Stir in cilantro.
  4. Serve mixture in tortillas, with any additional toppings desired.
Recipe Notes

Adapted from Allrecipes.com.

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