Salmon Fajita Bowls with Chipotle Garlic Yogurt

Ingredients

• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 bell peppers, seeds removed, thinly sliced ((about 5 cups))
• 2 cups chopped or thinly sliced cabbage
• 2 tbsp olive oil
• 1-1 1/2 lb wild salmon, cut into 4 filets*
• 2-3 cups cooked grain of choice ((rice, quinoa, farro, or use tortillas))
• ½ cup plain whole milk Greek yogurt or sour cream
• 1-2 chipotles in adobo sauce, chopped finely
• 2 garlic cloves, grated or crushed
• 2 tsp lime juice
• ¼ tsp kosher salt
• 1 tbsp water, to thin it out
• Sour cream or whole milk yogurt (or use chipotle sauce above)
• Guacamole or avocado
• Pickled red onions
• Cilantro
• Salsa