Air Fryer Salmon Burrito Bowl
Rated 5.0 stars by 4 users
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
-
2x 6oz Wild Alaskan Sockeye Salmon
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4 tbsp coconut sugar
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½ tsp chipotle powder
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1 tsp smoked paprika
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¼ tsp cumin
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salt & pepper
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2 cups cooked corn (you can use thawed frozen corn)
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¼ cup diced red onion
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1 medium avocado, diced
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¼ cup fresh cilantro, chopped
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½ jalapeño, seeds removed and diced
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juice of 1 lime
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salt & pepper
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cooked white or brown rice
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sour cream
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chopped cilantro
Salmon:
Avocado Corn Salsa:
For serving:
Directions
Thaw salmon and pat dry.
In a small bowl, mix coconut sugar and spices.
Lightly season the salmon with salt and pepper and then rub the coconut sugar-spice rub on to the filets.
Preheat air fryer to 400 degrees and cook for 6 minutes.
While the salmon cooks, add the corn, diced avocado, diced red onion, chopped cilantro, and diced jalapeño (with the seeds removed) to a medium sized bowl.
Add lime juice, salt, and pepper to the salsa and toss gently until mixed.
To assemble, add the rice bowl to a bowl and top with the avocado corn salsa, flaked salmon, sour cream, and more cilantro if desired.
Serve and enjoy!
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