Tex-Mex Salmon Bowls
with Cilantro Rice and Lime Crema
Ingredients: Salmon fillets • Basmati rice • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • Lime • Shallot • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
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
Steelhead Salmon
(Contains: Salmon)
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
113 g
Baby Tomatoes
56.5 g
Corn Kernels
1 unit(s)
Shallot
1 unit(s)
Lime
7 g
Cilantro
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add garlic salt, 2 tbsp (4 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then finely chop shallot.
- Finely chop cilantro.
- Zest, then juice lime.
- Halve tomatoes.
- In a small bowl, add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest. Season with salt and pepper, then stir to combine. (NOTE: This is your lime crema.)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 servings). Cook for 2 min, stirring occasionally, until corn starts to brown.
- Add shallots. Cook for 3-4 min, stirring often, until softened. Season with salt and pepper.
- Remove from heat, then transfer veggies to a plate.
- To a medium bowl, add remaining lime juice, remaining lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the dressing, add tomatoes, corn and shallots, then toss to combine.
- Pat salmon dry with paper towels.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.**
- Add Tex-Mex paste and 1 tbsp (2 tbsp) water. Cook for 30 sec, stirring often, until fragrant and salmon is coated.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide cilantro rice between bowls. Top with veggies and salmon.
- Dollop lime crema over top, then sprinkle with remaining cilantro.
If you've opted for salmon, pat salmon dry with paper towels. Reheat the same pan (from step 3) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.** Continue with recipe as written.
