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Vibrant honey-chipotle salmon taco bowls with wild rice, roasted cauliflower, cilantro, and a fresh cherry tomato and jalapeño relish. These simple salmon taco bowls are perfect for a quick and easy weeknight meal.
Print Recipe
Honey-Chipotle Salmon Taco Bowls
Prep Time
10 mins
Cook Time
45 mins
 
Vibrant honey-chipotle salmon taco bowls with wild rice, roasted cauliflower, cilantro, and a fresh cherry tomato and jalapeño relish. These simple salmon taco bowls are perfect for a quick and easy weeknight meal.
Recipe Type: Dinner
Cuisine: American
Keyword: Salmon Taco Bowls
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Cauliflower
  • 1 medium head cauliflower, cut into 1/2-inch florets
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chipotle chili powder

    or regular chili powder

  • 2 tablespoons fresh ground cumin
  • 2 teaspoons garlic powder
  • 1/2 teaspoon sea salt
Taco bowls
  • 2 cups cooked wild blend rice, or rice of your choice
  • 4 cups thinly sliced red cabbage
  • 2 tablespoons lime juice (from about 1/2 a lime)

  • Sea salt

  • 2 packages Sea Cuisine Honey Chipotle Salmon Fillets
  • 2 green onions, sliced (optional)
  • 1/4 cup cilantro leaves

    (optional
)
  • 2 tablespoons sliced jalapeño (optional)
Relish
  • 2 tablespoons minced shallot
  • 2 tablespoons lime juice (from about 1/2 a lime)
  • 1 small jalapeño, seeded and minced
  • 1/4 teaspoon

    sea salt


     chopped
  • 1 cup cherry tomatoes, chopped
  • 2 tablespoons minced cilantro
Instructions
  1. Preheat oven to 425 degrees F. Toss cauliflower with olive oil, spices, and sea salt, and arrange on a rimmed baking sheet. Roast 20 minutes, flip, and roast 10 minutes more. Set cauliflower aside.
  2. Turn oven down to 400 degrees F. Arrange frozen salmon fillets on a baking sheet. Roast 16 - 20 minutes, or until salmon is cooked through but still flaky. Rest briefly, then slice into 1-inch strips.
  3. While cauliflower and salmon cook, prep cabbage, toppings, and relish.
  4. To prep cabbage, toss sliced cabbage with 2 tablespoons lime juice and 1/4 teaspoon sea salt.
  5. To make relish, toss shallot with lime juice, jalapeño, and sea salt; set aside 5 minutes. Add cherry tomatoes and cilantro, and toss.

  6. To assemble taco bowls, arrange 1/2 cup cooked rice, cabbage, and roasted cauliflower in wide, shallow bowls. Top several strips cooked salmon, cherry tomato relish, green onions, jalapeño and cilantro. Serve immediately.