Cilantro Lime Salmon Nourish Bowls
A vibrant and nutritious dish featuring tender salmon, sautéed kale, and a zesty cilantro-lime crema, perfect for busy weeknights.
Ingredients
For the Nourish Bowls
- 1 cup rice Any variety of rice can be used.
- 2 cups water For cooking the rice.
- 1 bunch kale, chopped Fresh kale is recommended.
- 2 fillets salmon Fresh or thawed frozen salmon.
- 2 tablespoons olive oil For sautéing.
- 1 Juice of 1 lime Fresh lime juice preferred.
- 1/4 cup cilantro, chopped Can substitute with parsley if desired.
- 1/4 cup sour cream or Greek yogurt For the crema.
- 2 tablespoons sriracha Optional, for a spicy mayo.
- Salt and pepper to taste Season as preferred.
Instructions
Preparation
- Cook the rice according to package instructions. Once tender, set it aside.
- In a skillet, heat the olive oil over medium heat. Add the chopped kale and sauté until wilted.
Cooking the Salmon
- Season the salmon fillets with salt, pepper, and lime juice.
- Cook in the skillet for approximately 5-7 minutes on each side, until cooked through and crispy.
Making the Crema
- For the cilantro lime crema, mix chopped cilantro, sour cream, lime juice, and a pinch of salt.
- Combine sriracha with mayonnaise for a flavorful drizzle.
Assembly
- Layer the cooked rice at the bottom of each bowl, followed by sautéed kale and crispy salmon.
- Drizzle generously with cilantro-lime crema or sriracha mayo. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or enjoy cold. Freeze salmon and kale separately for longer storage.