A simple and healthy salmon grain bowl featuring wild rice, a spicy guajillo dressing, crunchy cabbage slaw, and fresh pico de gallo. This dish combines hot, cold, cooked, and raw elements for a delightful weeknight meal.
Step 1: Heat oil over medium heat and add the garlic and guajillo peppers; cook for 2-3 minutes to infuse the oil.
Step 2: Turn off the heat and allow the mixture to cool. Then, blend the oil, peppers, garlic, vinegar, and salt until smooth.
Step 3: In a bowl, combine the shredded cabbage, mayo, serrano pepper, lime juice, and salt; toss and set aside.
Step 4: Char the shucked corn until slightly charred.
Step 5: In a bowl, combine the cherry tomatoes, minced onion, and cilantro for the pico de gallo.
Step 6: Season the salmon with salt, chili powder, and honey, then broil for 4-6 minutes.
Step 7: Serve the broiled salmon over cooked wild rice, topped with the guajillo dressing, cabbage slaw, charred corn, and pico de gallo.
