• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Seafood / Mojo Salmon Bowls

Mojo Salmon Bowls

March 15, 2018 By Spices in My DNA 4 Comments

  • Facebook
  • Twitter
  • Pinterest527
Jump to Recipe Print Recipe

These healthy Cuban-inspired Mojo Salmon Bowls are filled with marinated baked salmon, black beans, grilled pineapple, grilled plantains, rice, greens, tomatoes, cilantro, and lime! They are packed with tons of healthy fats, vitamins, and fiber, and they are super quick to put together!

Overhead close up shot of two bowls of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro with lime wedges and herbs scattered around
These bowls have ALL of my favorite things in them and I could. not. stop. eating them. They are so insanely delicious and filled with tons of nutrients! They come from my friend Lindsay of Cotter Crunch’s new cookbook, Nourishing Superfood Bowls! I am so in love with this book, and I’m so happy I get to share a recipe from it with you guys!

Overhead close up shot of a bowl of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro

I really don’t think I could choose my favorite part of this bowl. The mojo marinade for the salmon is SO flavorful, and salmon is my favorite fish too! I make it at least once a week.

And don’t even get me started on plantains. I always make tostones, which consists of frying sliced plantains, smashing them, and frying them again. Seriously my dream food! I had never tried grilling them until now, but they are so so delicious. I love the smoky flavor!

Overhead shot of a bowls of salmon, grilled plantains, avocado, black beans, limes, tomatoes, and a halved lime, halved avocado, and two serrano peppers

If you don’t know Lindsay, she’s such a culinary genius. Her combinations of flavors, recipes, and photography blow me away. She’s also a nutrition specialist, and focuses on fueling your body with real food! My kind of gal.

I also like to call her the queen of bowl meals, because she really is! And her new cookbook is a reflection of that! 75 bowls in fact. And I want to make ALL of them. I had such a hard time choosing what to make!

Overhead close up shot of a bowl of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro with lime wedges and herbs scattered around

I love bowl meals soooo much. I practically eat 95% of my meals out of bowls. These are definitely going to become a new regular in this household.

They’re also so simple to put together, especially if you have leftover rice or beans in the fridge that need to be re-purposed!

Overhead close up shot of a bowl of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro with lime wedges and herbs scattered around and another bowl in the top left corner

The grilled pineapple in these is SO amazing too. I forgot how much I loved it. I haven’t had it since last summer, and that literally feels like years ago. These kind of transported me back to warmer weather, which I am always a fan of.

Overhead shot of a bowl of cooked salmon cut into chunks

I mean, how perfect is this salmon? I was practically drinking the marinade. No joke.

Overhead close up shot of a bowl of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, and cilantro with a spoon digging in

You guys NEED to try these and you have to check out Lindsay’s book too! So amazing!

Overhead close up shot of two bowls of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro with lime wedges and herbs scattered around
5 from 1 vote
Print

Mojo Salmon Bowls

These healthy Cuban-inspired Mojo Salmon Bowls are filled with marinated baked salmon, black beans, grilled pineapple, grilled plantains, rice, greens, tomatoes, cilantro, and lime! They are packed with tons of healthy fats, vitamins, and fiber, and they are super quick to put together!

Course Main, Seafood
Cuisine Cuban
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Lindsay | Cotter Crunch

Ingredients

For the mojo sauce

  • 1/2 cup orange juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil

For the bowls

  • 8-10 ounces wild-caught salmon fillets
  • 2 teaspoons olive oil
  • 4-5 pineapple slices, sliced 1/2-inch thick
  • 1 ripe plantain, sliced
  • 1-1 1/2 cups white rice, cooked
  • 1 avocado, pitted and sliced
  • 1 tomato, sliced
  • 5 cups lightly steamed greens (I used spinach)
  • 15 ounces cooked black beans
  • 1 tablespoon fresh lime juice

For the toppings

  • lime wedges
  • 1 green onion, white portion only, thinly sliced
  • handful of fresh cilantro
  • crushed red pepper flakes
  • sliced jalapeño, optional
  • paprika, optional

Instructions

  1. To make the mojo sauce, whisk together the orange juice, cumin, oregano, salt, pepper, lime juice, cilantro, garlic, and olive oil. Pour the mojo sauce over the salmon fillets, reserving 1/4 cup of the marinade. Marinate in the fridge for 10 minutes.

  2. Preheat the oven to 415℉. Preheat a grill or indoor grill top.

  3. For the bowls, bake the salmon on a baking sheet for 10-12 minutes.

  4. Add the oil to the pineapple and plantain, and grill over medium-high heat for 10 minutes, flipping halfway through. Add 2 to 3 tablespoons of the reserved marinade on top of the pineapple in the last few minutes of cooking.

  5. Place the rice in 1 large serving bowl or 3 to 4 separate bowls. Top with the salmon, grilled pineapple and plantains, avocado, tomato, steamed greens, and black beans. Add a squeeze of fresh lime. Season with salt and pepper. Top with green onion, cilantro, crushed red pepper flakes and jalapeño, if desired.

  6. Sprinkle the bowls with a pinch of paprika, if desired.

There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!

Related Posts:

  • Grilled Salmon with Marinated Zucchini Greek Salad
    Grilled Salmon with Marinated Zucchini Greek Salad
  • Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs
    Coconut Lime Rice Noodle Stir Fry with Lemongrass Meatballs
  • Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes
    Shrimp Pasta with Dill Pesto and Garlic Roasted Tomatoes

Filed Under: Clean Eats, Seafood Tagged With: black beans, bowl meal, cuban, dinner, healthy, main, mojo, plantains, salmon

Previous Post: « Sprouts Ellicott City Is Now Open!
Next Post: Beer Palomas with Blood Orange Soda »

Reader Interactions

Comments

  1. Lindsay

    March 15, 2018 at 12:08 pm

    5 stars
    I adore you and am so glad that you enjoyed these! Yes, please transport us back to warmer weather and more meals in a bowl. Can’t wait to try your tostones!

    Reply
    • Spices in My DNA

      March 15, 2018 at 12:59 pm

      Thank you so much Lindsay! I hope warmer weather is on the way for both of us! xoxo

      Reply

Trackbacks

  1. Wallflower Weekly Finds, 158 - Cooking with a Wallflower says:
    March 17, 2018 at 3:01 am

    […] my god. This Cuban-inspired Mojo salmon bowls look perfect for […]

    Reply
  2. Healing Green Smoothie Bowls - Spices in My DNA says:
    June 4, 2018 at 6:45 am

    […] doggy-eared, and I’ve already made 5 or 6 recipes from it. All PHENOMENAL. I did share these Mojo Salmon Bowls on the blog a couple months ago when the book first came out! Those are so, so good […]

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...