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Tajin Chili Lime Salmon Rice Bowls for Meal Prep Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 82 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Tajin Chili Lime Salmon Rice Bowls offer a zesty and refreshing flavor profile with perfectly roasted salmon cubes seasoned in a vibrant chili lime marinade. Served over stir-fried cabbage and carrot with garlic and oyster sauce, this recipe is perfect for meal prep, combining bold tastes and nutritious ingredients for a satisfying American-style main course.

Ingredients

Scale

Salmon and Marinade

  • 900 g salmon cubes
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 2 tsp black pepper
  • 2 tsp Kashmiri lal or chili pepper of choice
  • 2 tsp Tajin
  • 2 tsp olive oil
  • 2 tsp lime juice
  • 2 tsp salt

Vegetables

  • 900 g cabbage, washed and sliced
  • 1 large carrot, peeled and julienned
  • A few cloves of garlic, minced
  • 2 tbsp oyster sauce

Instructions

  1. Prepare the Marinade and Salmon: In a bowl, combine garlic powder, onion powder, paprika, black pepper, chili pepper, Tajin, olive oil, lime juice, and salt. Toss the salmon cubes thoroughly in this marinade to coat them evenly. Cover and refrigerate overnight to allow flavors to meld deeply into the fish.
  2. Preheat Oven: When ready to cook, preheat your oven to 200°C (400°F) to get it hot enough for roasting the salmon and developing a slight char.
  3. Prepare Baking Sheet: Line a baking sheet with foil and then baking paper to prevent sticking and facilitate easy cleanup. Spread the marinated salmon cubes in a single layer to ensure even roasting.
  4. Roast the Salmon: Place the baking sheet in the oven and roast the salmon for 20 minutes or until the edges start to char lightly, enhancing the smoky flavor and texture of the fish.
  5. Prepare the Vegetables: Meanwhile, wash and chop the cabbage and carrot into bite-sized pieces or julienne as preferred. Mince the garlic cloves.
  6. Stir-Fry the Vegetables: Heat a skillet or wok on medium-high heat. Add a little oil if desired, then stir-fry the minced garlic until fragrant. Add the cabbage and carrot and cook until they are tender yet still crisp. Stir in the oyster sauce to coat the vegetables and give them a savory depth.
  7. Assemble the Bowls: Once the salmon is roasted and vegetables are ready, divide cooked rice (cooked separately) into bowls. Layer with the stir-fried vegetables and top with the roasted salmon cubes. Serve warm and enjoy a flavorful, nutritious meal prep bowl.

Notes

  • Marinating the salmon overnight ensures maximum flavor penetration and tender texture.
  • If you prefer, you can substitute the oyster sauce with a vegan alternative for a vegetarian version, but the original recipe is not vegetarian.
  • Adjust the level of chili and Tajin to suit your spice preference.
  • Use fresh lime juice for the best citrus flavor in the marinade.
  • Leftover bowls can be stored in airtight containers and refrigerated for up to 3 days, perfect for meal prepping.

Find it online: https://recipes.mbeams.com/tajin-chili-lime-salmon-rice-bowls-for-meal-prep-recipe/