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!

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!

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!

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!

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!

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.

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

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

5 from 1 vote

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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.

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