Alaskan Sockeye Salmon Bowl Recipe

Preparation 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 about 20-25 minutes until the grains are tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Season and Cook the Salmon

   Preheat your grill or a skillet over medium-high heat. Rub the salmon fillets with olive oil, ancho chili powder, salt, and pepper. Grill or sear the salmon for about 4-5 minutes per side, or until cooked through and flaky. Remove from heat and let rest.

3. 3

   Prepare the Spicy Honey Mustard Dressing

   In a small bowl, whisk together honey, Dijon mustard, a pinch of salt, and pepper until well combined. Adjust seasoning to taste.

4. 4

   Prepare the Vegetables

   Thinly slice the red onions and pickle them in a mixture of vinegar, sugar, and salt for at least 10 minutes. Dice the avocado and set aside.

5. 5

   Assemble the Bowl

   In serving bowls, layer the rice and quinoa blend, black beans, roasted corn, diced tomatoes, crispy tortilla chips, and cotija cheese. Top with grilled salmon, pickled onions, avocado slices, pickled jalapeños, and aji peppers. Drizzle with spicy honey mustard dressing before serving.