Servings: 3 Servings
Mojo Salmon Recipe
These amazing bowls are packed with everything you need and nothing that you don't! Packed with flavor and variety from the add-ins, you're getting a big dose of protein, healthy fats, fiber, micronutrients and complex carbohydrates. Mix it up with your favorite additions and double up on the sauce if you love things saucy!
Ingredients
For the Salmon:
- 1 pound salmon chopped into cubes*
- 2 Tbsp avocado oil
- 3 Tbsp coconut aminos**
- 2 Tbsp rice vinegar
- 4 cloves garlic minced
- ½ tsp sea salt to taste
For the Mojo Sauce:
- ½ cup avocado oil or olive oil
- 1 fresh lime zested
- 2 Tbsp fresh lime juice
- 1 tsp orange zest
- 3 Tbsp fresh orange juice
- 2 tsp pure maple syrup
- 1 tsp fresh ginger peeled and grated
- 1 small clove garlic minced
- ¼ tsp ground cumin
- ½ tsp sea salt
For the Bowls:
- 3 to 4 cups cooked brown rice
- 1 head broccoli steamed or roasted
- 2 cups shelled edamame
- 1 cup chopped red onion.
Instructions
Marinate the Salmon:
- Remove the salmon from its packaging and place it on a large cutting board. Pat salmon dry using paper towels. Use a sharp knife to cut the salmon into strips, cutting all the way through the skin.
- Then, cut the strips into cubes and transfer salmon to a large sealable container or a zip lock bag.
- Mix together the marinade ingredients in a small bowl. Pour the marinade into the container (or zip lock) with the chunks of salmon. Move it around with a spoon to ensure all of the pieces are coated. Refrigerate for at least 20 minutes, ideally several hours.
Make the Mojo Sauce:
- While the salmon is marinating, make the sauce and prepare any of the ingredients you intend to use in the bowls (rice, veggies, etc.).
- Add all of the sauce ingredients to a small blender and blend until combined. Refrigerate in a sealed jar until ready to use. Note: if you don’t own a small blender, you can mix the sauce ingredients thoroughly in a mixing bowl.
Cook the Salmon:
- When you’re ready, cook the salmon using your preferred method. Below are skillet instructions and air fryer instructions.
Stove Top Instructions:
- Heat 2 tablespoons of avocado oil in a large skillet (I use a 12-inch nonstick skillet) over medium-high heat. Allow the oil to heat up for a few minutes to become sizzling hot. Transfer the marinated pieces of salmon to the hot skillet, including the marinade, and spread them into an even layer. Allow the salmon to sit undisturbed for 3 minutes. Use tongs to flip the chunks of salmon to the other side and cook for another 3 minutes. Repeat this process until the salmon is cooked through and golden brown around all sides. Insert an instant-read thermometer into one of the largest pieces. Salmon is cooked through once it reaches an internal temperature of 145 degrees.
Air Fryer Instructions:
- Preheat the air fryer at 400 degrees F for 3 minutes.
- Spread the marinated salmon pieces in a single layer in the basket of the air fryer. You may need to do this in two batches, depending on the size of your air fryer.
- Air fry for 8 to 11 minutes, or until the salmon reaches your desired level of crisp and are cooked all the way through.
Assemble the Bowls:
- Load up big bowls with cooked brown rice, steamed or roasted broccoli, edamame, chopped red onion, and salmon bites. Drizzle everything with the Cuban mojo sauce and serve! Enjoy it with chopped green onions on top and lime wedges if you'd like.
Notes
*I use wild-caught Alaskan king salmon, coho salmon, or Atlantic salmon for the best flavor. I don’t recommend using sockeye salmon unless you’re a big fan of the flavor.
**Replace the coconut aminos with 2 Tbsp low-sodium soy sauce + 1 Tbsp pure maple syrup or brown sugar.
Nutrition
Serving: 1Serving (of 3), Calories: 942kcal, Carbohydrates: 79g, Protein: 49g, Fat: 49g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 24g, Cholesterol: 91mg, Sodium: 1606mg, Fiber: 13g, Sugar: 11g