Blackened Salmon Rice Bowl (Print Version)

A smoky blackened salmon rice bowl with warm rice, broccoli, avocado, lime, and a creamy drizzle.

# Ingredients:

For the salmon

01 - 4 salmon fillets, about 5 oz (140 g) each
02 - 1 tablespoon olive oil, divided
03 - 1 1/2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon dried thyme
07 - 1/4 teaspoon cayenne pepper, or more to taste
08 - 3/4 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 tablespoon unsalted butter
11 - 1 tablespoon fresh lime juice

For the bowls

12 - 4 cups warm cooked white rice or yellow rice
13 - 3 cups broccoli florets, steamed
14 - 1 large avocado, sliced
15 - 2 tablespoons chopped fresh parsley or cilantro
16 - Lime wedges, for serving

For the lime yogurt sauce

17 - 1/2 cup (120 g) plain Greek yogurt
18 - 1 tablespoon fresh lime juice
19 - 1 small garlic clove, finely grated
20 - 1 tablespoon chopped parsley or cilantro
21 - 1-2 teaspoons water, as needed
22 - Pinch of kosher salt

# Instructions:

01 - In a small bowl, stir together the smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper.
02 - Pat the salmon dry. Rub the flesh with 2 teaspoons olive oil, then coat evenly with the spice rub, pressing gently so it sticks.
03 - Stir the Greek yogurt, lime juice, garlic, herbs, and salt in a small bowl. Thin with 1-2 teaspoons water until drizzleable.
04 - Steam the broccoli until bright green and crisp-tender, 3-5 minutes. Season lightly with salt and a squeeze of lime.
05 - Heat the remaining olive oil in a large skillet over medium-high heat. Add the salmon skin-side down if using skin-on fillets and cook 4-5 minutes. Flip, add butter, and cook 2-4 minutes more, spooning butter over the top, until the fish flakes and reaches 145°F.
06 - Divide the warm rice among 4 bowls. Add broccoli and avocado, then place a salmon fillet on top. Drizzle with lime yogurt sauce and finish with herbs and lime wedges.

# Notes:

01 - Best served right after the salmon leaves the skillet.
02 - Use cooked rice to keep the total cooking time under 30 minutes.
03 - Store sauce separately from warm ingredients for meal prep.

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