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The Cajun Heat Wave Salmon Bowls are a delicious and vibrant meal that showcases the bold and spicy flavors characteristic of Cajun cuisine. This dish is not only visually appealing but also packed with nutrients, making it an excellent choice for both lunch and dinner. By combining perfectly cooked salmon with a medley of fresh ingredients and a zesty Cajun seasoning blend, these bowls deliver a hearty dose of protein, healthy fats, and fiber, ensuring a satisfying meal that fuels your body.

Spicy Cajun Salmon Bowls with Corn & Avocado

Indulge in the vibrant flavors of Cajun cuisine with these Cajun Heat Wave Salmon Bowls. This nutritious dish features perfectly cooked salmon seasoned with a zesty Cajun spice blend, served over a base of fluffy quinoa and topped with fresh vegetables like corn, avocado, and cherry tomatoes. Easy to prepare and visually appealing, these bowls are perfect for lunch or dinner, ensuring delicious nourishment that will excite your taste buds. Enjoy a culinary journey that combines flavor and health in every bite!
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Ingredients
  

2 salmon fillets (approximately 6 oz each)

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 cup corn kernels (fresh or frozen)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped (optional)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium-sized pot, combine the rinsed quinoa and vegetable broth (or water). Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid has been absorbed. Remove from heat, keep covered, and allow it to sit for an additional 5 minutes. Finally, use a fork to fluff the quinoa gently.

    Season the Salmon: While the quinoa cooks, take the salmon fillets and pat them dry using paper towels. Generously rub Cajun seasoning all over each fillet, making sure they are well-covered. Season them lightly with a pinch of salt and pepper to enhance the flavors.

      Cook the Salmon: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the skillet skin-side down. Cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets using a spatula and cook for an additional 3-4 minutes, or until the salmon is fully cooked and flakes easily when tested with a fork. Remove from the heat and let them rest for a minute or two.

        Prepare the Corn & Other Veggies: If using fresh corn, grill or sauté it in a pan for 3-4 minutes until it has a slight char. For frozen corn, simply thaw and rinse under cold water. In a medium bowl, combine the corn kernels, lime juice, chopped red onion, and season with salt and pepper to taste. Toss everything together until well mixed.

          Assemble the Bowls: To create the bowls, start by placing a generous scoop of the fluffy quinoa at the bottom of each serving bowl. Layer a cooked salmon fillet on top of the quinoa. Add the corn mixture, followed by the diced avocado and halved cherry tomatoes to finish off your bowl.

            Garnish and Serve: If desired, sprinkle fresh cilantro over the assembled bowls to add a burst of flavor and color. Serve with lime wedges on the side for an extra zesty kick. Dive into your flavorful Cajun salmon bowls and enjoy!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2