Cuban Salmon and Black Bean Rice Bowls
Gorgeous salmon marinated in a blend of Cuban inspired spices makes for a quick weeknight meal!
Cuban Salmon and Black Bean Rice Bowls
You can use any protein you’d like or just load up on black beans for the vegetarian route.
Ingredients
Salmon
- One salmon fillet per person
- 2 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp dried oregano
- salt and pepper to taste
- 2 tsp garlic powder
- Juice of 1 orange and 1 lime
Black Beans
- 15 oz canned black beans, drained and rinsed
- 2 tsp vegetable oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika or chili powder
- salt and black pepper to taste
Cilantro Lime Rice
- 1.5 cups Jasmine rice
- 3 cups low sodium chicken broth
- Juice of 2 limes
- 1/2 cup cilantro, chopped
- salt and black pepper to taste
Instructions
Salmon
- Preheat oven to 375 degrees. Combine marinade ingredients and pour over salmon fillets on a sheet pan. Bake for 15-20 minutes or until salmon is flaky.
Black Beans
- In microwave safe bowl combine all black bean ingredients and mix well. Microwave 2.5 minutes.
Rice
- In rice cooker or 3 qt micro cooker combine rice and chicken broth. Microwave 15 min. Add in lime juice, cilantro, and salt and pepper. Mix well.
- Build bowls and add mango salsa and fried plantains if desired!
