Mexican-Style Double Salmon and Rice Bowls
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Mexican-Style Double Salmon and Rice Bowls

Mexican-Style Double Salmon and Rice Bowls

with Tomato-Cucumber Salsa

For a scrumptious meal with a bit of Mexican flair, look no further. Juicy salmon is seasoned with Mexican seasoning and is nestled atop a steaming bed of zesty cilantro rice. A sprinkling of feta and drizzling of zippy sour cream-lime sauce dressing ties everything together for the perfect bite.

Tags:
Family Friendly
Allergens:
Salmon
Milk

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

500 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Basmati Rice

1 unit(s)

Yellow Onion

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Lime

7 g

Cilantro

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

1 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp

Sugar*

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1070 kcal
Fat59 g
Saturated Fat17 g
Carbohydrate75 g
Sugar7 g
Dietary Fiber5 g
Protein61 g
Cholesterol200 mg
Sodium1280 mg
Trans Fat0.4 g
Potassium1450 mg
Calcium250 mg
Iron4 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
Small Bowl
Measuring Spoons
Measuring Cups
Parchment Paper
Baking Sheet
Zester
Large Bowl
Whisk

Instructions

Cook onions
1
  • Heat a medium pot over medium heat.
  • Peel, then cut onion into 1/4-inch pieces.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring often, until tender, 3-4 min.
  • Add half the Mexican Seasoning to the pot. Cook, stirring often, until fragrant, 30 sec.
  • Remove from heat, then reserve a quarter of the onions in a small bowl, then set aside. (NOTE: They will be used in step 5.)
Cook rice
2
  • Add rice, 1 1/4 (2 1/2 cups) cups water and garlic salt to the same pot with remaining onions, then stir to combine. Bring to a boil over high. 
  • Once boiling, 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.
Roast salmon
3
  • Pat salmon dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
  • Arrange salmon skin-side down on a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top.
  • Roast in the middle of the oven until cooked through, 7-10 min.**
Prep
4
  • Meanwhile, zest, then juice lime.
  • Cut tomatoes into 1/2-inch pieces.
  • Halve cucumber lengthwise, then cut into 1/2-inch pieces.
  • Roughly chop cilantro.
Make salsa and crema
5
  • Add 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. 
  • Add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro to the bowl with dressing, then toss to coat.
  • Combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice in a small bowl. Season with salt and pepper. 
Finish and serve
6
  • Fluff rice with a fork, then stir in 1 tbsp (2 tbsp) butter, 1/4 tsp (1/2 tsp) lime zest and remaining cilantro.
  • Divide rice between bowls. Top with salmon and tomato-cucumber salsa. Sprinkle feta over top.
  • Dollop lime crema over salmon.
Modularity Step (under step 3)
7

If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.**

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