Ready in just 15 minutes, these Blackened Salmon Rice Bowls are super tasty, filling, and easy to make. A convenient weeknight dinner that is a family favorite!
2pouchesBen’s Ready Rice Jasmine Rice(or use 1 pouch per person, if you have a hungry family)
4salmon fillets
2-4teaspoonsblackened seasoningor to taste
1can black beansdrained and rinsed
1can corn kernelsdrained and rinsed
2Hass avocadossliced
½red onionthinly sliced
½cupfresh cilantro leaves
1limesliced into wedges
Optional: salt and pepperto taste
Instructions
Pat the salmon fillets dry and season each one with ½ - 1 teaspoon with blackened seasoning, to taste (see notes for a non-spicy option). Check your seasoning packaging to see if it has sodium/salt added. If not, you should also season each salmon fillet with a pinch of salt.
Preheat a large non-stick skillet, and place the salmon on the skillet skin-down. Cook over medium-low heat for 3-4 minutes, or until the bottom half of the salmon turns pink. Carefully flip the salmon and cook on the other side for about 3-4 minutes, or until the salmon is fully cooked.
While the salmon is cooking, prepare the rice in the microwave: follow the instructions on the rice packaging to squeeze the pouch to separate the rice. Tear two inches at the top to vent the pouches, and cook 2 pouches for 2.5 minutes.
Prepare the rest of the ingredients: rinse the black beans and corn. If you like, you can heat the black beans and corn up in a skillet or the microwave, and stir in a few pinches of blackened seasoning. Slice your avocado, and pluck off some cilantro leaves. Thinly slice the red onion. Slice the lime into wedges.
Assemble the bowls: divide the rice between 4 bowls. Top with cooked salmon fillets, black beans, corn, avocado, and cilantro. Squeeze some lime over the whole bowl and enjoy!
Notes
Non-spicy option: blackened seasoning can be a little spicy, so if you have kids or anyone in the family who doesn't want any spice, simply use taco seasoning instead or a little salt, paprika, onion powder, and garlic powder.Extra hungry? Each pouch of Ben’s rice can serve 1-2 people, depending on how hungry you are. If preparing 3 pouches, cook 2 pouches for 2.5 minutes, and then the third one for 90 seconds. If preparing 4 pouches, cook 2 at a time for 2.5 minutes each. The nutrition facts are estimated assuming ½ pouch per serving.Optional add-ons:
Sliced cucumber
Sliced radish
Shredded cabbage or coleslaw
Salsa
Steamed broccoli
Chopped green onion
Guacamole
Sour cream
Hot sauce
Olives
Save the cooked salmon skins from these salmon fillets and make crispy salmon bacon!