Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Barbecue Salsa Salmon with Poblano Brown Rice
This easy salmon and rice bowl is flavorful, filling, and nutritious. Perfect for a busy weeknight.
No ratings yet
Print Recipe
Share by Email
Share on Facebook
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Servings
4
Calories
375
kcal
Equipment
Instant Pot
Cast iron skillet
Spatula
Ingredients
1x
2x
3x
Poblano Brown Rice:
1
tablespoon
avocado oil
1
small onion
diced
1
poblano pepper
diced
2
cloves
garlic
mince
1
teaspoon
ground cumin
1
cup
short grain brown rice
rinsed
2
cups
broth or water
Barbecue Salsa Salmon:
2 6-
ounce
skinless salmon filets
2
tablespoons
barbecue seasoning blend
2
tablespoons
avocado oil
1/4
cup
prepared salsa of your choice
Sea salt and fresh ground pepper
to taste
Sour cream and fresh cilantro
for serving, optional
Instructions
First, make the rice.
Set your Instant Pot to saute and add the oil, onion, and peppers. Stir and cook for a few minutes until softened and stir in the garlic and cumin.
Cook for about 30 seconds and add the rice. Stir and cook for about a minute.
Add the broth and put the lid on your pot. Set the pot to pressure cook with a 20 minute timer.
When the rice has about 15 minutes left, start your salmon.
Season the salmon liberally with the barbecue seasoning.
Heat a cast iron skillet over medium high heat and add the oil.
Add the salmon to the pan and cook until both sides are a deep golden brown.
Turn the heat down to medium and carefully add the salsa to the pan — it may smoke; that’s okay.
Using a spatula, break up the salmon and stir to mix the salsa in.
Continue cooking until it is cooked through.
To serve, spoon the rice into a bowl or plate and top with the salmon.
Serve with sour cream and chopped cilantro if desired.
Notes
Storing leftovers:
Leftovers can be stored in the fridge for up to 3 days.
Variations:
This technique works well with white fish such as cod or halibut, or shrimp — you don’t have to chop the shrimp though.
Sourcing:
I used
Los Muertos Barbecue Seasoning
from Ava Jane’s Kitchen and
Willie’s Medium Salsa
to cook the salmon.
Pairs well with:
Easy Vegetarian Tortilla Soup
,
Roasted Cherry Tomato Guacamole
,
Garlic Lemon Spinach
Nutrition
Calories:
375
kcal
Carbohydrates:
43
g
Protein:
16
g
Fat:
16
g
Saturated Fat:
2
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
9
g
Cholesterol:
31
mg
Sodium:
30
mg
Potassium:
519
mg
Fiber:
3
g
Sugar:
2
g
Vitamin A:
140
IU
Vitamin C:
26
mg
Calcium:
40
mg
Iron:
2
mg
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
Tried this recipe?
Let us know
how it was!