March has finally arrived and I know that comes as a great relief to many.
Spring buds, longer sunlit days and warmer temperatures on the way to caress those weary winter bones (and not a moment too soon if I’m reading the collective temperament right).
The transition has been quite noticeable here in NorCal. Spring vegetables strutting the best version of their naked selves in markets and on shelves — rainbow carrots, multicolored miniature bell peppers, radiant radish and beets of all description.
Our backyard is also in flux. The prolific mandarin tree that kept us well fed (and hydrated) through the winter finally delivered its last fruit and now sits bare and quiet beside the flowering apricot tree.
I know how it works but it still manages to make me sad.
To everything, turn, turn, turn, there is a season…
Our lemon trees continue to produce but we’re having the toughest time motivating our little lime tree. It hasn’t made much progress since we planted it last fall and clearly missed the memo on margarita hour.
We’re hoping the spring session will give it the boost it needs. And today, a celebration of early spring with these vibrant chili-rubbed salmon bowls.
If you’re looking for a new way to enjoy salmon, or perhaps entice another family member to feel the love, this recipe is a must-try!
Soft succulent salmon morsels enrobed in a crispy delicious chili-oregano rub. Nourishing, packed with flavor and quite possibly one of the easiest and most time efficient recipe you’ll ever come across.
When our boys were young, I would cut salmon up into bite-sized pieces — it seemed more manageable for them and I would mix the pieces in with a grain and some chopped veggies — a big happy mess.
Of course, you don’t have to chunk off the salmon the way I’ve done in these bowls. You can enjoy this recipe in whole fillet form with veggies on the side and skip the starch element altogether if you prefer, or serve it up however you wish.
The heat in the seasoning can also be easily adjusted to suit your taste or the taste of those you’re cooking for. More information under the Notes section of the recipe card.
Enjoy and cheers to spring (whenever it comes!)
- For the Chili-Rubbed Salmon
- 4 medium-sized salmon fillets (4-6 ounces each) with one skinless side
- 2 Tbsp quality chili powder of choice (see Notes)
- 1 tsp oregano powder
- ½ tsp garlic powder
- ½ tsp onion powder
- pinch sea salt
- Sprigs of fresh oregano for garnish
- For the Vibrant Veggie-Quinoa
- 1 cup of cooked quinoa (I prepare mine in the rice cooker and use 1 cup of vegetable stock + 1 cup water -- the stock adds flavor to the quinoa as it cooks)
- 1 large or 4 miniature sweet bell peppers, diced
- 1 head of broccoli cut into small florets
- 1 bunch of colorful spring (!) carrots, sliced
- Prepare quinoa according to package directions - generally 1:2 ratio quinoa to fluid (I use 1 cup quinoa and 1 cup vegetable stock to add flavor).
- Combine dry seasonings in a small bowl: chili, oregano, garlic powder, onion powder and sea salt.
- Add a little bit of moisture (a dab of water) to the skinless side of the salmon fillets before sprinkling with seasoning - pat the seasoning down on the surface with your fingers for adherence -- I sometimes rub the sides of the fillets with seasoning too. It's as simple as that!
- In a greased cast iron (or other) skillet set to medium heat, place the fillets, seasoning side down, on the skillet. Being careful not to burn the surface, allow the salmon fillets to cook for about four minutes before carefully turning them over. Depending on the thickness of the fillet, allow the fish to cook for another 4 minutes or so or until it until the fillets are nicely darkened on the outside and still tender and pink on the inside (you can test this at any time after you flip the fillet).
- Meanwhile add veggies to cooked quinoa, if using, mixing gently to combine.
- Using the tip of your spatula, chunk off pieces of the fillet right in the skillet if you like (it will be very easy to do and will fall away from the skin beneath effortlessly). If you prefer, you can also keep the fillets whole.
- Divide veggie-quinoa among four bowls and top with chunks of salmon. Adjust seasoning to taste and garnish with sprigs of fresh oregano, as desired.
The Chili Factor – there are many different kinds of chile/chili you can consider for this recipe and it really just depends on the type of flavour impact you are looking for. Ground chile peppers such as cayenne and habanero are amongst the hottest varieties so you will want to use these chile powders carefully and sparingly (particularly initially) – I use small pinches (1/8 or ¼ tsp) of these powders on occasion in cooking. Ancho chile is beautifully complex and warm (but not as hot as cayenne/habanero). Paprika and chipotle (smoke-dried jalapeno) are other favorites. The more generic ‘chili powder’ that you find in the supermarket is really a mixture of milder chile peppers with the addition of herbs/spices such as onion/garlic powder and salt and may be more suitable for youngsters and those who don't tolerate or enjoy heat. Chili powder of this kind would be perfectly suitable for this recipe but you could also add a pinch of ancho or chipotle in addition to it just to give it a bit more robustness. It’s really just a matter of personal taste. I encourage you to visit my friend MJ over at MJ's Kitchen aka: The Chile Queen, for some detailed information on chile varieties ~ she's my go-to source.
Mighty Omega-3s – cold water fish such as salmon (mackerel, herring, sardines, anchovies, rainbow trout and black cod) offer the best sources of omega-3 fatty acids EPA & DHA which research reveals helps reduce inflammation and protect us against cardiac disease. Several neuronal and cognitive functions also depend on these fats to keep the lining of the brain cells flexible and communication fluid.
What a great idea to cut the salmon into bite size pieces. When I leave it as a fillet, I never get enough Of the spicy chile seasoning. We should be seeing more and more salmon in the stores around here very shortly, so I can’t wait to make this. Beautiful salad! Thanks so much for the link love Darlin! (Sorry I was late getting over here, but have been on vacation. Headed home.)
That close up of your salmon is perfection!!! I have been thinking about these beautiful bowls for days, and finally have some time to comment! I love everything you have done- from chunking the salmon, to the beautiful vegetable quinoa, and the chili rub!! I think this makes a perfect transition from comforting winter foods to lighter spring foods. Here in Vancouver, we have cherry blossom trees fully bloomed, among all the other flowers in my yard…shocking how early this has come about this year, but no complaints ;-)
P.S. That little lime tree better get it’s butt in gear for margarita season soon! ;-)
vibrant indeed and so tasty looking! nom nom nom
Lovely lovely bowls! I sincerely admire the way you use colours in your dishes. The most amazing photograph is however the sliced salmon… I cannot get my eyes off it!
I envy you so much the arrival of spring…. here the winter has ended but no sign of spring edible products yet. I don’t think I’d resist a drink with this lime… it feels too lonely to be left on the branch ;-)
I can just sit and dream about all those fruit trees in your backyard. Send some spring to us on the east cost, we really need it. XXXX ;)
ah but if you cuddle extra hard with your boys, you’ll generate all the heat you’ll ever need :) ❤️.
I can totally see the spring light in you photos Kelly, just beautiful. And I’m a little (ok, a lot) jealous of that. Although we are receiving more daylight every day, it’s still not feeling like spring with the sub-zero temperatures we’re experiencing.
The dish is gorgeous, I just love the antique forks you’ve propped into the pics, beautiful. We really love salmon but can get tired of the same-old recipes so we’ll definitely add this one to the mix, thank you. Your salmon photo is simply beautiful.
yeah, winter is long back home, ins’t it… there’s just no way to candy-coat it. If it were just two months it would be livable, even welcome, but it ends up being more like six…non merci. On the other hand, there never was a more beautiful spring (or fall)… so it goes. Hugs and courage to you, xx.
Delicious presentation. I so love reading about your backyard bonanza. I love this recipe. I’m working diligently on making healthy choices and ‘bowls’ deliver me the flavor I crave in a portion controlled environment. Thank you for keeping the motivation alive. xo
how wonderful — thanks so much for taking the time to drop by with your feedback Libby. I’m delighted to know this meal bowl could act as even the smallest inspiration ❤️.
I use dry rubs on meat but have never used them on fish. Great idea and your salmon looks moist and delicious. Love the colorful bowls too with chunks instead of the customary fillets; it makes for such a fresh presentation. Thank you!
thanks for stopping by Ellie and for your kind words as well ~ always delighted to see new visitors and so pleased this recipe appeals. Let me know if you give it a try! Cheers.
It sounds delicious, but I just want to make sure I understand the recipe. The veggies added to the quinoa are not cooked and are supposed to be crunchy.
Hi Faye, thanks for dropping by. Yes, in this case I left the chopped veggies raw and mixed them in with the warm quinoa. If you have difficulty digesting raw vegetables, or simply have a preference for cooked or softer ones, you could give them a quick sauté in the skillet before incorporating them into the quinoa — it wouldn’t take long to soften them. I hope you enjoy this recipe if you give it a try!
Thank you for the quick response, Kelly. I am definitely going to give this recipe a try!
Oh Kelly, I know the lime tree will get going, it just need a bit more time and perhaps some encouragement from the lemon and mandarin tree. What a gift to have such abundance in your own backyard. I continue to find mandarins at the stores around here… so long as I can pick up organic, they’re still on the menu, thankfully. And the change of seasons… yes. The promise of spring, then onto summer. I bet your mandarin tree will be as beautiful as ever next winter.
Your salmon. Oh my. I sometimes eat salmon… I love it so long as I know a few things about it. We source salmon from our most local fisher lady who goes to the waters off Alaska to salmon fish in her and her partner’s large sail boat. They catch the salmon line by line. She then bikes her fish to surrounding farmers markets. It’s remarkable and beautiful. http://www.capecleare.com/salmoncycling/
I can’t wait to try your chili rub! It sounds delicious and I love spicy food so I say bring on the chili. And your quinoa veggie mix sounds like a delightful pairing. Thank you for this, Kelly! Wishing you a beautiful weekend!
thank you for sharing the salmon cycling link Traci ~ what a remarkable and worthwhile endeavor. So many considerations go into the foods that we eat… yes, let’s hold on to the promise of spring and all the good things that accompany it. The mandarins may be scarce now but the blood oranges, a thing of glory.
I’m in love with the rustic look of these vibrant, spring-fresh bowls Kelly – gorgeous! And your salmon is simply mouthwatering. While spring has not really sprung here, we are always hopeful… love the photos and the flowering apricot tree. Isn’t that amazing. I know what you mean about the sadness that accompanies change – out with the old and in with the new. Ain’t that life! Let’s hope your lime tree reads the memo and starts delivering – haha, made me smile. Beautiful recipe, will be trying this one for sure.
thank you kindly Elizabeth — you know I’m always so surprised how expensive lemons and limes are here so that’s another incentive to get our little mr. movin’ :) will keep you posted on our edible garden developments ;-).
Great relief to many….. can you see Sally raising her hand, super excited?
loved this post, salmon is always in our weekly rotation, we do not miss a single week, so new takes on its preparation are more than welcome
(not to make you jealous, but guess where I am writing this comment from? OAHU, North Shore…. celebrating soon our 15th wedding anniversary in one of our favorite spots in this beautiful planet)
Aloha Sally! Are you back — you better believe I’m jealous!! I hope you’re putting together extensive notes for me :o) I think next year is our target…Happiest 15th to you and your wonderful man ❤️.
I wish I was holding one of your salmon bowls! They look mouthwatering and I love the photo of the salmon bites on the chopping board. A great meal, Kelly.
thanks so much Angie ~ fresh salmon that is gently cooked is hard to beat for taste. Light, succulent and so satisfying.