This bowl hits HARD — juicy, blackened Cajun salmon, a refreshing avocado-cucumber salad tossed in a tangy chili dressing, and fluffy steamed rice to tie it all together. Clean, flavorful, and crazy satisfying!
Ingredients
For the Salmon
1 salmon fillet
1 tbsp olive oil
1 tsp Cajun seasoning
1/2 tsp paprika
Salt & black pepper
For the Avocado–Cucumber Salad
1 ripe avocado, cubed
1 cup cherry tomatoes, sliced
1/2 small red onion, thinly sliced
1 small cucumber, sliced
1 tsp sesame seeds (optional)
1 tbsp olive oil
1 tsp lemon or lime juice
1–2 tsp chili flakes
Salt & black pepper
For the Rice
1 cup cooked white rice, packed into a small bowl to mold
Directions
1️⃣ Cook the Salmon
Pat salmon dry and rub with oil.
Season generously with Cajun, paprika, salt, and pepper.
Heat a skillet over medium-high.
Sear salmon 3–4 minutes per side until blackened and crispy.
2️⃣ Make the Salad
In a bowl mix avocado, cucumber, tomatoes, and red onion.
Add olive oil, lemon/lime juice, chili flakes, sesame seeds, salt, and pepper.
Toss gently so the avocado stays chunky.
3️⃣ Plate
Mold rice using a small bowl and flip onto the plate.
Add your creamy avo-cucumber salad.
Place that gorgeous blackened salmon next to it.
Sprinkle extra chili flakes if you like heat.
Prep Time: 10 min
Cook Time: 8 min
Total Time: 18 min
Calories: ~580 kcal
Servings: 1