Chipotle Double Salmon Bowls
with Charred Corn-Tomato Salsa
Succulent salmon is topped with sweet and smoky chipotle sauce to add a little flair to your dinner table. Plus, the charred corn and tomato salsa takes things to the next level!
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.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Basmati Rice
1 unit(s)
Yellow Onion
1 unit(s)
Tomato
56 g
Corn Kernels
1 unit(s)
Lime
7 g
Cilantro
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/2 tsp (1tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Once water is boiling, add rice, then reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, peel, then cut onion into 1/4-inch pieces.Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Zest, then juice lime.
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then half the corn (use all for 4 ppl). Cook, stirring occasionally, until corn starts to char, 2 min.Add onions. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.Remove from heat. Transfer veggies to a medium bowl to cool slightly.Carefully wipe the pan clean.
Pat salmon dry with paper towels, then season with pepper and 1/2 tsp (1 tsp) garlic salt.Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. (NOTE: Don't overcrowd the pan. Cook in batches, if needed.) Cook, flipping once, until golden brown and cooked through, 5-7 min.**
Meanwhile, add tomatoes, half the cilantro, half the lime zest, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) lime juice to the medium bowl with veggies. Season with salt and pepper, then stir to combine.
Fluff rice with a fork, then add remaining lime zest and 1 tbsp (2 tbsp) butter, stirring until melted, 1 min.Divide rice between bowls. Top with salsa and salmon.Drizzle chipotle sauce over salmon.Sprinkle with remaining cilantro.
