Mediterranean protein bowl
This does come with a hint of Mexican style
For the Mexican street corn you can find that somewhere on my page. I already have that recipe up I believe and if not, let me know and I’ll post it.
1 cup of rice cooking with rice directions
2 medium size pieces of salmon chopped into cubes
Seasoned with 1Tbl spoon olive oil you may need more a sprinkle of paprika a sprinkle of garlic powder seafood seasoning also a sprinkle or hearts content. In a medium low pan add oil and the salmon and let cook
Once the salmon is done, remove the salmon and put it on another plate and then add the corn. I used canned corn because that’s all I had left. You put the canned corn one layer at a time into the pan. Let it sort of have this like barbecue grill burnt kind of taste feel look add your garlic add paprika and pepper and salt and you let that get a little black and a little grilled in your pan until it is ready then you turn on the pan on low and pour it into your mixture sauce for the corn and you keep going with the next layer. I do a little ahead of time so that I don’t overbear the pan.
For the corn sauce, I did I believe a4 cup of mayo, 1/4 cup of sour cream, lime juice, 1/3 cup if not a little less, I did two cloves of garlic chopped. Finally, I used yellow onion because I couldn’t find the purple onion or the red onion, but I prefer red onion. That’s why I added it later. And then salt and pepper and then I added feta cheese in the mix and then your corn of course and mix that all up and then you can add fresh parsley. I didn’t have that so I didn’t but if you did and I would add the fresh parsley or cilantro and mix it all up and that is your Mexican street corn and of course you can add your spices that make it more spicy, but I don’t like it spicy so I didn’t.
I just cut half an avocado and split it into two bowls and I finally chopped some red onions. Just a sprinkle on top and that was it.!!
Enjoy 😉
#mediterranean #protienbowl #dinner ideas #lemon8food
#proteinbowls ⭐️Overall rating: /10:10
If you're looking to elevate your Mediterranean protein bowl even further, consider a few personal tips that make this dish truly special and satisfying. First, when cooking the salmon, I like to ensure it is marinated for at least 15 minutes in the olive oil, paprika, garlic powder, and seafood seasoning before cooking. This gives the salmon a deeper flavor and keeps it tender and juicy. Using a non-stick pan on medium-low heat helps prevent the fish from drying out or overcooking. Regarding the Mexican street corn, using fresh corn when available adds a wonderful natural sweetness, but canned corn works well too for convenience. When layering the corn in the pan, allowing it to char slightly mimics the authentic grilled taste. The mix of mayo, sour cream, lime juice, feta cheese, garlic, and onions creates a creamy, tangy sauce that balances the smoky flavor beautifully. Adding fresh cilantro or parsley at the end not only enhances flavor but also adds a pop of color, making the dish more inviting. For additional texture and nutrition, I often sprinkle some toasted pepitas (pumpkin seeds) or chopped nuts on top before serving. This adds a satisfying crunch and boosts the protein content. I recommend pairing this protein bowl with a light, green salad or a side of steamed vegetables for a full, balanced meal. The combination of protein from salmon, healthy fats from avocado and olive oil, and carbs from rice makes this bowl both nutritious and filling. Finally, seasoning to taste is key—feel free to adjust the spices and herbs to suit your preference, whether you like a bit of heat or a milder flavor. This recipe is very versatile and can be adapted with your favorite Mediterranean or Mexican-inspired ingredients. Enjoy preparing and savoring this colorful and wholesome Mediterranean protein bowl with an exciting twist of Mexican street corn flair!
