Recipes

Summer Blackened Salmon Bowl Recipe

Name: Summer Blackened Salmon Bowl Recipe
Yield: Serves 4
Ingredients: 4 salmon portions; 4 lemon wedges; 4 tsp blackening spice mix; 2 cups spinach; 2 cups arugula leaves; 2 cups brown rice, steamed; 1 cup quinoa, cooked; 1 cup blistered tomatoes (see recipe from Brad’s Summertime Tuna Salad); 1 cup snap peas; 1⁄2 cup pickled onions; 1 avocado; 1 cup everything but the bagel seasoning be sure it’s the (sugar-free seasoning); For the herby ranch dressing; 1 cup avocado oil mayonnaise; 1⁄2 lemon, juiced; 1 tbsp lemon zest; 1 tsp shallots, chopped; 1 tsp dill, chopped; 1 tsp parsley, chopped; 1 tsp chives, chopped; 1 tsp cilantro, chopped; 1 tsp Dijon mustard; 1 tbsp champagne vinegar; sea salt and black pepper to taste

Written by: Brent Parrino | Published on: August 28, 2025

Serves 4 |

We love building layers of flavor and texture in this bowl. The salmon gets a quick, hot sear with blackening spice. Smoky, bold, with just the right kick. It rests on a nutty blend of organic brown rice and quinoa, giving the dish heartiness and balance.

Ingredients

4 salmon portions

4 lemon wedges

4 tsp blackening spice mix

2 cups spinach

2 cups arugula leaves

2 cups brown rice, steamed

1 cup quinoa, cooked

1 cup blistered tomatoes (see recipe from Brad’s Summertime Tuna Salad)

1 cup snap peas

1⁄2 cup pickled onions

1 avocado

1 cup everything but the bagel seasoning be sure it’s the (sugar-free seasoning)

For the herby ranch dressing
1 cup avocado oil mayonnaise

1⁄2 lemon, juiced

1 tbsp lemon zest

1 tsp shallots, chopped

1 tsp dill, chopped

1 tsp parsley, chopped

1 tsp chives, chopped

1 tsp cilantro, chopped

1 tsp Dijon mustard

1 tbsp champagne vinegar

sea salt and black pepper to taste

Directions

For the Herby Ranch Dressing:
1. Mix everything together in a mixing bowl. If you want your dressing to be a little thinner and more saucy, you can add a splash of water or more vinegar to thin it out.

For the Salmon:
1. Preheat your oven to 350F.

2. Gently rub a generous amount of blackening spice, salt and pepper evenly over the fish portions.

3.Set a saute pan over medium-high heat and add a little avocado oil to the pan (this will help prevent the fish from sticking). Once the oil is very hot, place your fish portions in the pan and allow the fish to develop a deep brown crust on one side. Using a spatula, flip the fish over and pop into the oven to finish cooking.

Assembly:
1. In a small bowl, combine the spinach, arugula, snap peas into a fresh salad.

2. Mix together your hot brown rice and quinoa and divide evenly into 4 bowls. On the sides of each bowl, mound the spinach and arugula mixture. Top the salad with the avocado, blistered cherry tomatoes and pickled onions.

3. By this time, your fish should be finished cooking and you're going to place a piece of salmon on top of the brown rice mix in each bowl. Sprinkle the whole dish with Everything but the Bagel Seasoning and serve with a lemon wedge and Herby Ranch Dressing on the side.