Oh hayyyy, salmon (again).
I’m all over the salmon. I know. Change it up. I know. But I love it and it reminds me of oceanside vacations with my family. So here we are with, yet another, salmon recipe. It happily joins:
Creamy Coconut Asparagus Risotto + Salmon (my favorite!)
But this salmon dish is unique for me because it doesn’t involve the love of my life, cheese. It was a hard decision to make. Actually, it wasn’t. I just forgot the feta at the store. boo. But yay YOU if you don’t like feta.
I’m all about the food in bowls these days. As is everyone who supports being basic. Bowls used to be reserved for cereal and pasta. But now bowls are for these fun grain + protein + veggie bowls, which is what we have here.
grain = farro (aka fluffy brown rice)
protein = salmon
veggies = zucchini, tomatoes, green chile salsa
It’s simple. It’s easy. It’s dinner (or lunch!).
Salmon Green Chile Taco Bowls
Yield: serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1/2 cup farro
2, 6oz salmon filets
1 small zucchini, sliced into 1/2" rounds and cut in half
3 tablespoons olive oil, divided
1/2 cup green chile salsa
your favorite tortilla chips
1/2 cup cherry tomatoes, sliced in half
1 tablespoon cilantro
1 lime, juice
First, get your farro going. Prepare farro according to your package directions (mine took ~25 minutes of simmering to cook).
In a bowl, combine cherry tomatoes, cilantro and lime juice. Cover and place in the fridge until rest of dish is ready.
Add 1 1/2 tablespoons olive oil into two separate skillets. Heat the skillets on different burners over medium-high heat. Once hot, add the sliced zucchini to one and the salmon skin side up in the other. Stir the zucchini frequently, until soft. Cook all sides of the salmon for 2-3 minutes, until internal temp reaches 145ºF. Divide farro, green chile salsa, tomato salsa, sauteed zucchini, salmon and tortilla chips among two bowls. Serve!
I mean, it’s really just a wannabe taco salad.