Chipotle Double Salmon Rice Bowls
with Corn-Tomato Salsa and Cilantro- Salmon
- Egg
- Milk
- Mustard
- Soy
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Salmon fillets • Basmati rice • Yellow onion • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • Lime • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Yellow Onion
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)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1.5 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- 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.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Roughly chop half the cilantro (use all for 4 servings).
- Cut tomato into 1/4-inch pieces.
- Zest, then juice lime.
- 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.
- 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.**
- Meanwhile, to the bowl with veggies, add tomatoes, 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.
- 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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the balanced flavors, with the chipotle sauce adding a nice zing to the dish.
- Ease of prep: Instructions were clear and easy to follow, with no oven required for cooking.
- Suggestions: Consider adding more vegetables like peppers, and use the chipotle sauce sparingly if sensitive to spice.
- Portions: Some found the salmon portions too small; consider adding an extra half-piece per person.
- Leftovers: The dish reheats well, making it a good option for future meals.
