5-Ingredient Slow Cooker Cinco de Mayo Salmon Bowls

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Ingredients

• 4 frozen raw salmon fillets (about 4–6 ounces each, no need to thaw)
• 2 cups jarred chunky salsa (mild or medium, your choice)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen or canned corn kernels (if canned, drained)
• 2 tablespoons bottled lime juice (or the juice of 1–2 fresh limes)

Instructions

1. Place the frozen raw salmon fillets in a single layer on the bottom of your slow cooker. It’s fine if they are slightly touching, but try not to stack them.
2. In a medium bowl, stir together the salsa, black beans, and corn. Pour this mixture evenly over the salmon fillets, making sure the fish is mostly covered by the salsa and beans so it cooks gently and stays moist.
3. Drizzle the lime juice over the top of the salsa mixture. If you like a brighter lime flavor, you can add an extra tablespoon now and more to taste at the end.
4. Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) in the thickest part. Avoid lifting the lid during the first 2 hours so the heat stays consistent.
5. Once done, carefully lift the salmon fillets out with a wide spatula so they stay in large pieces. Gently stir the bean and corn mixture in the slow cooker to combine with the cooking juices and lime.
6. To serve, place a scoop of hot cooked rice or your favorite grain in each bowl. Top with a salmon fillet, then spoon the saucy black bean and corn mixture over and around the fish. Taste and add a little extra lime juice or a pinch of salt at the table if needed.

Nutrition Information:

(Estimated per serving — 1 salmon fillet with ¼ of the bean and corn medley; excludes rice and toppings)

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