Mexican-Spiced Salmon Bowls
with Jewelled Rice and Red Sauce- Salmon
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Is there anything better than digging into a rice bowl? Packed with smoky aromatic spices, crisp veggies and red saucy salmon, this festive dish will immediately transport you to Mexico, no passport required! Ingredients: Salmon fillets • Green pepper • Sweet bell pepper • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • All-purpose flour (wheat) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
8 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Bell Pepper
113 g
Corn Kernels
¾ cup
Basmati Rice
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
7 g
Cilantro
1 unit(s)
Lime
2 tbsp
Tomato Sauce Base
(May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and corn, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut peppers into 1/2-inch pieces.
- Roughly chop cilantro.
- Zest lime, then cut into wedges.
- To a small bowl, add sour cream and lime zest. Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-5 min, stirring occasionally, until peppers are tender-crisp.
- Season with salt and pepper. Transfer veggies to a large bowl and cover to keep warm.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Transfer to a plate and break salmon up into large flakes/pieces, removing and discarding skin.
- To the same pan, add 1 tbsp (2 tbsp) butter.
- Add tomato sauce base, flour and remaining Enchilada Spice Blend. Cook, whisking constantly, until fragrant, 1 min.
- Add broth concentrate and 1/2 cup (1 cup) water. Bring to a boil over medium-high.
- Once boiling, reduce heat to medium-low. Cook for 2-3 min, stirring often, until sauce thickens slightly. Add cooked salmon.
- Fluff rice with a fork.
- To the large bowl with the veggies, Season with salt, then stir to combine.
- Divide rice between bowls.
- Top with salmon and red sauce.
- Dollop lime crema over top.
- Sprinkle with cilantro and squeeze over a lime wedge, if desired.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt, pepper and half the Enchilada Spice Blend. Once veggies are cooked, reheat pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Transfer to a plate and break salmon up into large flakes/pieces, removing and discarding skin. When red sauce is ready, add salmon.
