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Chipotle Double Salmon Bowls
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Chipotle Double Salmon Bowls

Chipotle Double Salmon Bowls

with Charred Corn-Tomato Salsa

Get delicious and flavourful salmon bowls in only 25 min! Succulent salmon is topped with sweet and smokey chipotle sauce to add a little flair to your dinner table, while a charred corn and tomato salsa takes things to the next level!

Tags:
Quick
Allergens:
Salmon/Saumon
Egg
Milk
Mustard
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

¾ cup

Basmati Rice

113 g

Yellow Onion

95 g

Tomato

56 g

Corn Kernels

1 piece

Lime

7 g

Cilantro

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat12 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber5 g
Protein62 g
Cholesterol128 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Medium Bowl
Paper Towel

Instructions

Cook rice
1

Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/2 tsp (1 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water is boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Zest, then juice lime.

Cook veggies
3

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn starts to char, 2 min.Add onions. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.Remove from heat. Transfer veggies to a medium bowl to cool slightly.Carefully wipe the pan clean.

Prep and cook salmon
4

Pat salmon dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. (NOTE: Cook salmon in batches if necessary, using 1/2 tbsp oil per batch.) Cook until golden-brown on all sides and salmon is cooked through, 5-7 min.**

Make salsa
5

Meanwhile, add tomatoes, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice to the bowl with veggies (from step 3). Season with salt and pepper, then stir to combine.

Finish and serve
6

Fluff rice with a fork, then stir in remaining lime zest and 1 tbsp (2 tbsp) butter, until butter melts, 1 min.Divide rice between bowls. Top with salsa and salmon.Drizzle chipotle sauce over salmon.Sprinkle with remaining cilantro.