Roasted Salsa Verde Salmon Bowl

 

Roasted Salsa Verde Salmon Bowl is our new favorite presentation to enjoy a great salmon recipe. We are several hours from the gulf coast where we can get some really fresh salmon. We have a great friend that brings us fresh Salmon from the coast and what a special treat it always is. This recipe is so easy to make and has amazing flavor in every bite. The salmon has a very special seasoning then roasted in the oven. We serve it in a bowl of rice, with a garnish of diced avocado and topped with a delicious creamy Roasted Salsa Verde Sauce.

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How To Make Roasted Salsa Verde Salmon Bowl

In a sauté skillet, mix the softened cream cheese

 with the roasted salsa.

 

Whisking the sauce constantly 

over a low to simmer heat until smooth.

Keep warm until ready to serve.

We will start this recipe with a very special mix of herbs and spices.

I place the salmon on a lined baking sheet, then oiled the fish on all sides with a little excess on the skin side which should be down. Lightly salt the top of the salmon. 

Cover the salmon on all sides with the spice mix. 

 Let set for 10 minutes.

Roast in the oven for about 12 to 15 minutes. 

I am preparing a Avocado Dice Relish for the garnish.

 Dice the avocado then 

 drizzle the lime juice over the avocado.

Stir in sliced pickled jalapeno's, sliced fresh green onion with the tops, cilantro and fresh squeezed lime juice.

Recipe

Yield: 4

Author: Miz Helen's Kitchen

Roasted Salsa Verde Salmon Bowl

The amazing oven roasted salmon is served on a bed of rice with a diced avocado relish and Roasted Salsa Verde Sauce

Ingredients

The Salmon

• 2 (8 ounce) salmon filets
• 1 teaspoon salt
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 4 cups cooked rice ( for serving)

Diced Avocado Relish

• 1 avocado, diced medium
• juice of two fresh limes
• 5 fresh green onions, chopped with the green tops
• 6 to 8 sliced pickled jalapenos
• 3/4 cup cilantro, chopped

Roasted Salsa Verde Sauce

• 1 ( 8 ounce) block of cream cheese
• 2 cups Roasted Salsa Verde

Instructions

The Salmon

1. In a small mixing bowl, mix together the brown sugar, chili powder, smoked paprika, dried thyme, and onion powder.
2. Lay the salmon filets on a foil lined baking sheet, sprinkle both filets with salt then pour the olive oil over the filets. Rub the filets on all sides with the oil, making sure that the filets have enough oil on the bottom. The salmon should lay on the pan, skin down.
3. Roast the salmon in a 450 degree oven for 12 to 15 minutes. The salmon will have a charred look on the outside with a perfect inside.
4. To Serve place one cup of the rice in the bottom of each bowl. Place the cooked salmon on top of the rice and garnish the salmon with the Diced Avocado Relish. Drizzle the Roasted Salsa Verde Sauce over the Salmon and rice. The sauce can be served on the side.

Diced Avocado Relish

1. Dice the avocado and use the juice of one lime to squeeze over the avocado.
2. Add the chopped onions, jalapeno's and cilantro.
3. Stir together well and add the juice of the second lime over the relish and mix well.

Roasted Salsa Verde Sauce

1. Place the softened cream cheese in a sauté pan on a very low heat.
2. Whisking constantly add the Roasted Salsa Verde and whisk until smooth.
3. Keep warm until time to serve.

Created using The Recipes Generator

The Salmon is served in a flat bowl with

 a fluffy base of steamed rice.

Carefully remove the salmon from the baking sheet

 and place it on top of the rice.

Garnish with the Diced Avocado Relish,

 top with Creamy Roasted Salsa Verde Sauce and fresh cilantro.

Enjoy!!

Many Thanks to our friend Sandi, for the beautiful Salmon!

Thanks so much for stopping by the cottage and enjoying this Roasted Salsa Verde Salmon Bowl with us today. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen

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