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Chipotle Double Salmon Rice Bowls

Chipotle Double Salmon Rice Bowls

with Avocado Salsa and Cilantro
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1180 kcal
Protein
: 
61g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Egg
  • Milk
  • Mustard
  • Soy
  • Sulphites
  • Tree nuts
  • Fish
  • Wheat
  • Egg
  • Sesame
  • Gluten
  • Mustard
  • Soy
  • Crustaceans
  • Milk
  • May contain traces of allergens
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

500 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Basmati Rice

1 unit(s)

Tomato

56.5 g

Corn Kernels

1 unit(s)

Lime

3.5 g

Cilantro

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May be present: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

113 g

Yellow Onion, chopped

1 unit(s)

Avocado

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1.5 tbsp

Oil*

1 tbsp

Butter*

½ tsp

Sugar*

Calories1180 kcal
Fat65 g
Saturated Fat15 g
Carbohydrate91 g
Sugar11 g
Dietary Fiber11 g
Protein61 g
Cholesterol170 mg
Sodium980 mg
Trans Fat0.3 g
Potassium1900 mg
Calcium150 mg
Iron3.5 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.

Cooking Steps

Cook rice
1
  • Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/2 tsp (1 tsp) garlic salt. Cover and bring to a boil over high.  
  • Wash and dry all produce.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Roughly chop half the cilantro (use all for 4 servings).
  • Cut tomato into 1/4-inch pieces.
  • Cut avocado in half, remove the pit and peel, then cut into 1/2-inch pieces.
  • Zest, then juice lime.
Cook veggies
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 servings). Cook for 2 min, stirring occasionally, until corn starts to char.
  • Add onions. Cook for 3-4 min, stirring occasionally, until tender. 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.
  • To the same pan, add 1/2 tbsp (1 tbsp) oil and salmon, skin-side down.
  • Reheat the pan over medium-high and cook salmon for 5-6 min, until skin is crispy. Flip and cook for 1-2 min, until salmon is cooked through.**
Make salsa
5
  • Meanwhile, to the bowl with veggies, add tomatoes, avocado, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice.
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring for 1 min, until melted.
  • Divide rice between bowls. Top with salsa and salmon.
  • Drizzle chipotle sauce over top of salmon.
  • Sprinkle with remaining cilantro.
7

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.

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