I’m a big fan of meal-in-a-bowl recipes, and while this one doesn’t have to be in a bowl, it’s quite easy to serve and eat as a whole given that the flavors and textures compliment one another. Bowl recipes also pack well as traveling meals and leftovers.

The chili lime cauliflower rice has a “dirty spice” flavoring that complements the seasoning on the blackened salmon, and the lime complements both the fish and the chili seasoning. If you’re interested in discovering flavor affinities to build recipes, I suggest checking out The Flavor Bible.

You can substitute parts of this recipe depending on what you have around or what you favor. For example, you can use blackened chicken instead of salmon, or roasted broccoli instead of asparagus, or fajita-style onions and peppers could be slipped in this mix as well.

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Blackened Salmon Bowl

You can prepare the rice and asparagus ahead of time and store in the refrigerator for a day or so. When you're ready to make the bowl, blacken the salmon and then briefly warm up the asparagus and rice in a warm skillet.

Chili Lime Cauliflower Rice: I like using a combination of chili powders, such as chipotle and ancho, but use any you have on hand. The chipotle is not as spicy-hot as cayenne pepper so I reduced it, but feel free adjust the spices to your desired heat and flavoring.

Blackened Salmon: This recipe serves 2 however when making bowls I find you can stretch this recipe to 4 servings. If you prefer more salmon, double the recipe for Blackened Salmon.

Servings: servings

Ingredients

Blackened Salmon

Blackened Salmon double the recipe for 4 full servings or spread 2 servings across 4 bowls

Roasted Asparagus

Roasted Asparagus

Chili Lime Cauliflower Rice

2 tablespoons olive oil
1 yellow onion peeled and diced
1/4 teaspoon salt
1 large cauliflower head trimmed and cut into chunks
1/2 teaspoon chili powder
1/2 teaspoon chipotle powder optional but wonderful flavor addition!
1/4 teaspoon ground turmeric
1 tablespoon lime juice
1 tablespoon lime zest
salt and pepper to taste

Instructions

Chili Lime Cauliflower Rice

Preheat a large skillet over medium heat and add 1 tablespoon of olive oil, onions and salt.
Sauté the onions for 5 minutes or until they begin to brown a bit and become translucent.
Add the cauliflower rice to the skillet along with the chili powder, chipotle and more salt, and optionally, pepper.
Cook the rice, stirring occasionally, for 5 minutes or until it is slightly tender (not mushy).
Serve warm with sliced lime.
Place the cauliflower in a food processor and pulse until it resembles rice grains. If you don't have a food processor, you can rice the cauliflower using the large holes of a food grater.

Assemble the bowls

This requires a bit of coordination, or you can also make the rice ahead of time and then reheat it.
Prepare the rice first and then put it aside and keep warm.
Season the salmon and roast the aspargus. While the asparagus is roasting, cook the salmon.
Add the rice across 4 bowls, then layer the salmon and asparagus on top of the rice. Serve with slices of lime. You can also serve the bowls with a dressing, such as ranch or a vinaigrette.

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