Alaska Sockeye Salmon Bowl Recipe

Cooking Instructions

1. 1

   Prepare the Rice and Quinoa

   In a medium pot, combine brown rice, red rice, and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until grains are tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Salmon

   Preheat the grill or a skillet over medium-high heat. Season the salmon fillets with ancho chili powder, salt, and pepper. Grill or pan-sear for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest.

3. 3

   Prepare the Pickled Red Onions

   Thinly slice the red onion and place it in a small bowl. Pour boiling water over the onions and let them sit for 5 minutes. Drain and add vinegar, salt, and sugar to taste. Let marinate for at least 10 minutes.

4. 4

   Assemble the Bowl

   In serving bowls, layer the rice and quinoa blend, black beans, roasted corn, diced cherry tomatoes, and slices of avocado. Top with the grilled salmon, crumbled cotija cheese, tortilla chips, pickled red onions, pickled jalapeños, and aji peppers.

5. 5

   Drizzle with Dressing

   Drizzle spicy honey mustard dressing over the assembled bowls to taste and serve immediately.