Salmon Taco Bowl

These Salmon Taco Bowls are my homemade version of the Sweetgreen Fish Taco Bowl. I used to be obsessed with these bowls, and this version is an easy recipe you can recreate at home. Serve this alone as a delicious weekend lunch option, or prep the dressing on the weekend to have a quick weeknight dinner. If you have leftovers, these are great the following day as well (I usually don’t like leftover fish, but look at the notes below for reheating instructions that I do all the time!)

This post and recipe is another reminder that eating healthy doesn’t have to be super expensive. 45 minutes in the kitchen on a Sunday night can save you thousands of dollars every year. If you don’t believe me, let’s do the math:

An average bowl with delivery costs ~$25 where I live. If you order this 3 times a week for 45 out of the 52 weeks a year, you’re spending $3,375.  

If you can, save that money, and go travel or eat at some really nice restaurants that didn’t think you could afford. 

Now, your health is worth any of amount of money, so do what works best for you, but just know that there are options out there if you’re looking to eat well this year but still save money. 

Ingredients and Substitutions – For the Salmon Taco Bowl

Salmon – The star of the show in this dish. I use an Atlantic or King salmon, but you can use whichever salmon you prefer and looks freshest at the market. My favorite spot to get salmon in the Bay Area is Peninsula Seafood (really fresh fish and for great prices). Feel free to replace with steelhead trout.

Greens – I use a combination of romaine lettuce and arugula for a crunchy component from the lettuce and a spicy and aromatic flavor from the arugula. Feel free to substitute your favorite greens like spring mix or spinach.

White Quinoa – The main grain in this dish and a protein packed carbohydrate that keeps you feeling full. I highly recommend you try quinoa in this recipe. However, this could be substituted with farro, wild rice, or even pasta.

Red Cabbage – This red cabbage adds a beautiful color addition as well as crunch to the overall salad. This recipe only calls for 1/4 of a head, and I try to purchase half a head and use the other 1/4 head for another recipe. You could also purchase 1 cup of the pre-cut shredded red cabbage. If you prefer to skip the red cabbage, you could substitute with sliced carrots or radish.

Avocado – The avocado adds a creamy and fatty element that helps round out the textures of this dish. I account for 1/2 small avocado per person.

Cilantro – Chopped cilantro or picked cilantro leaves adds a fresh, taco-bowl essence of the salad. If you’re not the biggest fan of plain cilantro, you can skip this element or substitute with mint or dill.

Tortilla Chips – The crunchy tortilla chips are one of my favorite elements of this bowl and is another contributing ingredient in making this like a fish taco but in bowl form. If you don’t have tortilla chips on hand, you can substitute with lightly fried tortilla strips or crispy shallots.

Ingredients and Substitutions – For the Jalapeño Lime Vinaigrette

Jalapeño – The jalapeño adds a boost in the overall flavor of the whole bowl. Some jalapeños are spicier than others, but I always omit the seeds and find this vinaigrette to be mild. If you prefer not to risk it and prefer no spice, you can skip the jalapeño or replace it with 1/4 of a green bell pepper.

Lime Juice – Fresh lime juice makes this vinaigrette so delicious. I use 3 limes, but if you have limes that aren’t filled with juice, you may need to substitute in some champagne or white wine vinegar or lemon juice. In total, you’ll want about 3 tablespoons of acid for the 1/3 cup cup of olive oil.

Honey – The touch of sweetness is essential in this vinaigrette – honey and lime are one of my favorite combinations and are key ingredients in the vinaigrette. You can substitute maple syrup or brown sugar.

Cilantro – The herb that I always keep in my fridge and love to add for freshness and flavor. Even if you aren’t a fan of cilantro (I hated it as a kid), I would still recommend you trying it in this recipe. However, if you still want to find a substitution for this, feel free to use mint.

Garlic – I use just one clove of garlic to add a slight kick to the dressing. I don’t particularly love raw garlic, but I find the flavor here to be just right and the raw garlic punch is mellowed out with the fresh lime juice.

Seasonings – Kosher salt and freshly ground black pepper are the only seasoning used in this vinaigrette. I keep it simple here so the fresh herby and citrus flavors shine through!

Extra Virgin Olive Oil – I use a high quality generic brand extra virgin olive oil to bring everything together and emulsify the vinaigrette.

Recommendations for Reheating and Storing:

There are 2 critical elements to keeping this salad fresh for over 3 days.

1. Use FRESH ingredients – if you want your salad to last 3 days, it’s important that when you buy and prep your ingredients, they look fresh. It’s ideal to buy your groceries either the same day or just the day before you cook.
2. Keep the ingredients SEPARATE from each other until the day of eating. It’s MOST important to keep the dressing separate, as the salt from the dressing will pull out all the moisture and make everything soggy.

This is how I recommend storing and reheating each ingredient:

Romaine and Arugula – wash, dry, then cut. Store in a plastic bag with a paper towel to absorb excess moisture.

Red cabbage – wash, dry, and thinly slice with a knife or mandolin. Store in a tupperware container.

Quinoa – cook, cool, and store in a tupperware container. This can be stored with the cooked salmon. 

Salmon – Cook and store in a tupperware container. To reheat and enjoy for multiple days, it’s important to buy HIGH QUALITY, fresh salmon. Ideally, you buy the salmon the same day you’re going to cook it. The salmon flesh should be firm and plump, have a neutral smell (yes – not a fishy smell!), not gray in color.

Lightly reheat the salmon and quinoa. I’m personally not a fan of cold salmon or quinoa, so I do a quick reheat on the stove with a splash of water or 60 second microwave if you’re in a pinch.

Tortilla Chips – Store in an airtight bag or container.

Cilantro Lime Vinaigrette – store in a glass container either on the counter for 5 days, or in the refrigerator for up to 1 month. 

Step by Step Instructions

1. In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
2. Prep the produce – cut the romaine, red cabbage, cilantro (you can keep this picked if you prefer)  and avocado.  
3. Make the dressing by combining all the ingredients in a food processor or blender. Blend until smooth, taste, adjust seasoning as desired, then pour into a mason jar or glass container. 

4. Cut the salmon into 4 individual portions and salt generously. Heat a pan on medium high heat then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.

5. Assemble the salad by assembling a bed of the romaine and arugula. Top with a few spoonfuls of the cooked quinoa, and then the red cabbage, chopped cilantro, and avocado.Spoon a few tablespoons of the dressing onto the salad, mix and taste for seasoning. Taste and adjust vinaigrette or salt as desired, then top with the salmon, a handful of crumbled tortilla chips, and serve immediately.

Video Tutorial:

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Other Easy WEeknight Dinner Ideas

• Spring Vegetable Salmon Salad with Lemon Dill Champagne Vinaigrette
• Easy Salmon, Broccoli, and Potato Bowl