@aleynasuoelmez61:

Aleyna Su Ölmez
Aleyna Su Ölmez
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Wednesday 24 June 2026 22:05:13 GMT
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Blackened Salmon Bowls with Avocado & Corn Salsa 🥑 Serves 4 Ingredients For the salmon: * 4 salmon fillets, about 6 ounces each * 1 tablespoon olive oil * 2 teaspoons smoked paprika * 1 teaspoon garlic powder * ½ teaspoon each onion powder, dried thyme, and salt * ¼ teaspoon each black pepper and cayenne pepper For the bowls: * 3 cups cooked white rice * 2 avocados, diced * 2 cups corn, fresh or frozen and thawed * 1 cup diced tomatoes * ¼ cup finely diced red onion * ¼ cup chopped cilantro * 2 tablespoons lime juice, divided * 1 tablespoon olive oil * Salt and pepper, to taste * Lime wedges, for serving Instructions 1. Make the corn salsa: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly, then toss with tomatoes, red onion, half the cilantro, and 1 tablespoon lime juice. Season with salt and pepper. 2. Season the salmon: Pat salmon dry. Combine smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne. Rub the salmon with olive oil and sprinkle evenly with the seasoning. 3. Cook: Heat a large skillet over medium-high heat. Place salmon flesh-side down and sear for 3–4 minutes. Flip, reduce heat to medium, and cook another 3–5 minutes, depending on thickness, until the thickest part reaches 145°F. 4. Finish the bowls: Toss warm rice with the remaining cilantro and lime juice. Divide among four bowls and top with salmon, corn salsa, and avocado. Serve with lime wedges. #SalmonBowl #BlackenedSalmon #EasyDinner #CornSalsa #DinnerIdeas
Blackened Salmon Bowls with Avocado & Corn Salsa 🥑 Serves 4 Ingredients For the salmon: * 4 salmon fillets, about 6 ounces each * 1 tablespoon olive oil * 2 teaspoons smoked paprika * 1 teaspoon garlic powder * ½ teaspoon each onion powder, dried thyme, and salt * ¼ teaspoon each black pepper and cayenne pepper For the bowls: * 3 cups cooked white rice * 2 avocados, diced * 2 cups corn, fresh or frozen and thawed * 1 cup diced tomatoes * ¼ cup finely diced red onion * ¼ cup chopped cilantro * 2 tablespoons lime juice, divided * 1 tablespoon olive oil * Salt and pepper, to taste * Lime wedges, for serving Instructions 1. Make the corn salsa: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred. Let cool slightly, then toss with tomatoes, red onion, half the cilantro, and 1 tablespoon lime juice. Season with salt and pepper. 2. Season the salmon: Pat salmon dry. Combine smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne. Rub the salmon with olive oil and sprinkle evenly with the seasoning. 3. Cook: Heat a large skillet over medium-high heat. Place salmon flesh-side down and sear for 3–4 minutes. Flip, reduce heat to medium, and cook another 3–5 minutes, depending on thickness, until the thickest part reaches 145°F. 4. Finish the bowls: Toss warm rice with the remaining cilantro and lime juice. Divide among four bowls and top with salmon, corn salsa, and avocado. Serve with lime wedges. #SalmonBowl #BlackenedSalmon #EasyDinner #CornSalsa #DinnerIdeas

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