Tex-Mex Mango Salmon Bowls
with Charred Veggies and Chipotle Creme- Saumon
- Lait
- Oeuf
- Moutarde
- Soya
- Oeuf
- Lait
- Moutarde
- Arachides
- Crustacés
- Poisson
- Noix
- Sésame
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Gluten
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.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
¾ tasse(s)
Riz basmati
(Peut contenir : Oeuf, Lait, Moutarde, Arachides, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya)
1 pièce(s)
Poivron
113 g
Maïs en grains
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
2 cs
Sauce au chipotle
(Contient: Lait, Oeuf, Moutarde, Soya Peut contenir : Oeuf, Lait, Moutarde, Crustacés, Poisson, Noix, Sésame, Blé, Sulfites, Soya, Gluten)
1 cs
Pâte tex-mex
(Contient: Moutarde Peut contenir : Oeuf, Lait, Crustacés, Poisson, Sésame, Blé, Sulfites, Soya, Gluten)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- 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.
