Speedy Tex-Mex Salmon Rice Bowls
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Speedy Tex-Mex Salmon Rice Bowls

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.

Tags:
Quick
Allergens:
Salmon
Milk
Mustard
Soy
Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

Not included in your delivery

1 tbsp

Butter*

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Nutrition Values

Calories750 kcal
Fat30 g
Saturated Fat10 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber5 g
Protein35 g
Cholesterol110 mg
Sodium650 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium125 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.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Medium Bowl
Small Bowl
Baking Sheet
Aluminum Foil
Medium Non-Stick Pan

Instructions

1
  • 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.
2
  • 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.
3
  • 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.**
4
  • 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.
5
  • Fluff rice with a fork.
  • Divide rice, veggies and salmon between bowls.
  • Dollop/ drizzle guacamole-sour cream over top.