In a small bowl, combine the garlic powder, onion powder, salt, black pepper, paprika, cayenne pepper, and thyme.
Rub the salmon pieces with olive oil, then coat evenly with the spice blend.
Heat a nonstick skillet over medium-high heat. Add the salmon and cook for 2 to 3 minutes per side, until blackened and cooked through. Remove from the skillet and set aside.
2. Make the Avocado-Cilantro Sauce:
In a blender or food processor, combine the avocado, cilantro, garlic, lime juice, and water.
Blend until smooth and creamy. Add water 1 tablespoon at a time to reach your desired consistency.
Season with salt to taste.
3. Make the Bowls:
Divide the cooked rice among serving bowls.
Top each bowl with blackened salmon, black beans, corn, shredded lettuce or spinach, cherry tomatoes, and red onion.
Drizzle generously with avocado-cilantro sauce.
Tips:
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