What type of fish is used in the southwest salmon bowl?

The southwest salmon bowl features blackened salmon, which is characterized by a unique preparation method that involves seasoning the fish with a mixture of spices and then cooking it at high temperatures. This method creates a flavorful, slightly charred crust that enhances the taste profile of the salmon. The blackened technique is popular in many southwestern and Cajun cuisine dishes, adding a layer of spice and depth to the dish.

In contrast, grilled salmon is prepared on a grill, and although it is also flavorful, it does not have the same intense seasoning or crust that blackening provides. Smoked salmon involves curing and cooking the fish through smoking, which gives it a distinctly different flavor and texture, while fried salmon is usually coated in batter and deep-fried, resulting in a crispy exterior but lacking the smoky, spiced profile of blackened salmon. Thus, the specific preparation method used for the southwest salmon bowl is what makes the blackened salmon the correct choice.