Speedy Tex-Mex Salmon Rice Bowls
with Charred Veggies and Chipotle Creme
An unexpected pairing of tex-mex flavors with sweet and sticky mango chutney will leave your taste buds astounded! Salmon fillets are glazed then roasted before being served with crispy veggies, tender rice and a sauce guacamole crema.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
113 g
Corn Kernels
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add half the tex mex paste, 1 1/4 cups water, 1 tbsp butter and 1/8 tsp salt (dbl all 3 for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Peel, then cut the carrot into 1/4-inch half-moons.
- Add remaining tex-mex paste and 2 tbsp mango chutney to a small bowl. Stir to combine.
- Add guacamole and sour cream to a medium bowl. Season with salt and pepper, then stir to combine.
- Pat salmon dry with paper towels, then season with salt and pepper. **** test 1 pc by removing skin and then cutting into.1 inch pcs!!!!
- Arrange salmon skin side down on an aluminum foil lined baking sheet. Drizzle over 1 tsp oil (dbl for 4 ppl). Spread mango chutney mixture over salmon.
- Broil in the middle of the oven until lightly charred and cooked through, 6-8min.**
- Meanwhile, heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat.
- When hot, add 1 tbsp oil, 1/4 cup water (dbl for 4 ppl), carrots and corn. Season with salt and pepper. Cook, stirring occasionally until veggies are tender and lightly charred, 5-6 min.
- Fluff rice with a fork.
- Divide rice, veggies and salmon between bowls.
- Dollop/ drizzle guacamole-sour cream over top.
