Name: Air Fryer Salmon Burrito Bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2x 6oz Wild Alaskan Sockeye Salmon; 4 tbsp coconut sugar; ½ tsp chipotle powder; 1 tsp smoked paprika; ¼ tsp cumin; salt &amp; pepper; 2 cups cooked corn (you can use thawed frozen corn); ¼ cup diced red onion; 1 medium avocado, diced; ¼ cup fresh cilantro, chopped; ½ jalapeño, seeds removed and diced; juice of 1 lime; salt &amp; pepper; cooked white or brown rice; sour cream; chopped cilantro

Air Fryer Salmon Burrito Bowl

Rated 5.0 stars by 2 users

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

Salmon:

2x 6oz Wild Alaskan Sockeye Salmon
4 tbsp coconut sugar
½ tsp chipotle powder
1 tsp smoked paprika
¼ tsp cumin
salt & pepper

Avocado Corn Salsa:

2 cups cooked corn (you can use thawed frozen corn)
¼ cup diced red onion
1 medium avocado, diced
¼ cup fresh cilantro, chopped
½ jalapeño, seeds removed and diced
juice of 1 lime
salt & pepper

For serving:

cooked white or brown rice
sour cream
chopped cilantro

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Directions

Thaw salmon and pat dry.
In a small bowl, mix coconut sugar and spices.
Lightly season the salmon with salt and pepper and then rub the coconut sugar-spice rub on to the filets.
Preheat air fryer to 400 degrees and cook for 6 minutes.
While the salmon cooks, add the corn, diced avocado, diced red onion, chopped cilantro, and diced jalapeño (with the seeds removed) to a medium sized bowl.
Add lime juice, salt, and pepper to the salsa and toss gently until mixed.
To assemble, add the rice bowl to a bowl and top with the avocado corn salsa, flaked salmon, sour cream, and more cilantro if desired.
Serve and enjoy!