Chipotle Salmon Bowls
with Charred Corn-Tomato Salsa
Succulent salmon is topped with sweet and smoky chipotle sauce to add a little flair to your dinner table. Plus, the charred corn and tomato salsa takes things to the next level!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Basmati Rice
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
113 g
Corn Kernels
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- 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.
- 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.
- Cook, flipping once, until golden brown and cooked through, 5-7 min.**
- 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 medium bowl with veggies.
- Season with salt and pepper, then stir to combine.
- Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring until melted, 1 min.
- Divide rice between bowls. Top with salsa and salmon.
- Drizzle chipotle sauce over salmon.
- Sprinkle with remaining cilantro.