Speedy Tex-Mex Salmon Rice Bowls

Name: Speedy Tex-Mex Salmon Rice Bowls with Charred Veggies and Chipotle Creme
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 113 g Corn Kernels; 1 unit(s) Sour Cream; 2 tbsp Chipotle Sauce; 1 tbsp Tex-Mex Paste; 1 tbsp Butter*

with Charred Veggies and Chipotle Creme

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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

•Egg

•Mustard

•Soy

The quantities provided above are averages only.

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 May contain traces of: Milk)

2 tbsp

Chipotle Sauce

(Contains: Egg, Milk, Mustard, Soy May contain traces of: Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

Not included in your delivery

1 tbsp

Butter*

Nutrition Values

Calories750 kcal

Fat30 g

Saturated Fat10 g

Carbohydrate84 g

Sugar12 g

Dietary Fiber3 g

Protein34 g

Cholesterol110 mg

Sodium560 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium100 mg

Iron2.3 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

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.