Chile-Lime Salmon Bowls with Mexican Succotash make it so darn easy to get some salmon into your everyday life. And that’s not always easy to do. Even when I resolve to eat more nutrient-dense foods like salmon, it takes me some time and effort to get out of my food rut. Whether you’re healthy or less-than-healthy, food ruts are an ever-present reality. Getting busy with work, family, or life as we know it can take a toll on the variety of foods you eat (and the nutrition your getting). Let’s face it, when life gets busy or stressful, it’s a heck of a lot easier to go into autopilot mode and cook or eat the same things everyday. But sometimes scrambled eggs and gluten-free toast just don’t cut it (speaking from experience here).
In any case, if you’ve made a goal or resolution to eat more fish, wild salmon is the ticket for getting a huge nutritional punch back into your diet. It’s loaded with omega-3 fatty acids and and is an amazing source of protein. But how do you bring salmon into your life in an approachable, quick, and tasty way? Easy: Chile-Lime Salmon Bowls with Mexican Succotash.
I love healthy bowls or salads because they’re great all-in-one vehicles for protein and veggies, and you can customize them based on what you already have or what you like to eat. Chile-Lime Salmon Bowls with Mexican Succotash are particularly wonderful because they have a little spice to bring some heat to the dinner (or lunch) table. And you can add even more heat if you’d like (courtesy of Tapatio or your favorite hot sauce). Because let’s face it, hot sauce makes everything better.
the process
So cooking salmon is probably easier than you think. It doesn’t take long, and you can’t mess it up very easily. Those are both requirements for meals that I make. And it’s especially the case when life gets hectic or stressful (as mentioned above). My method of cooking the salmon for these Chile-Lime Salmon Bowls is pretty simple. First, add the salmon to a quick marinade. Take the salmon out and cook it skin-side down for 3 minutes. Then, flip the salmon, add the marinade to the pan, cover, and finish cooking for 4 minutes. This super easy method works for me, and I’m sure it will work for you too.
The succotash piece of this recipe isn’t a traditional succotash, so let’s just get that out of the way. It’s made with tomatoes and green chiles instead of lima beans. But hey, recipes are open to interpretation, right? Either way, this easy succotash-like condiment is easy to whip up while you’re cooking the salmon, and you can leave it on over low heat to really get those flavors meshing together. The great thing about bowls is that you can add toppings and sauces to your heart’s content. There’s no need to worry about “plate spillage” here. So if you want to pile on that Mexican Succotash here, by all means do so.
Chile-Lime Salmon Bowls with Mexican Succotash
Ingredients
For Salmon
- 2 wild sockeye salmon fillets
- 2 tbsp olive oil
- 1/2 cup lime juice from about 4 limes
- 1/4 cup diced onion
- 1 tbsp chili powder
- Salt and pepper to taste
For Mexican Succotash
- 1/2 cup diced onion
- 2 tbsp olive oil or coconut oil
- 1 cup frozen corn
- 1 cup mini pearl grape tomatoes
- 1 can 7 oz diced green chile peppers
- Salt and pepper about 1 1/2 tsp of each
For bowls
- Mixed greens or cooked white rice
- Crumbled goat cheese
- Chopped cilantro
- Tapatio or other hot sauce
Instructions
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Make a quick marinade. Combine olive oil, lime juice, chili powder, diced onion, and salt and pepper in a Ziploc bag, and then add the salmon fillets
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While salmon is marinating, begin making succotash
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Heat oil in a small saucepan and add onion. Cook onions until they become slightly transparent, and add the frozen corn, tomatoes, and green chile peppers. Season with salt
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Cook succotash over low heat for about 10-15 minutes
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While succotash is cooking, heat a couple tablespoons of olive oil in a saute pan or skillet over medium-high heat
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Add salmon to pan (skin-side down) and sear for 3 minutes. Reserve marinade for next step
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Flip salmon and add marinade to pan. Lower heat to medium, cover pan, and cook for 4 minutes
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When done, serve salmon over mixed greens or cooked rice, and top with Mexican succotash, crumbled goat cheese, and any other toppings you desire