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.
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
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*
Nutrition Values
Utensils
Instructions
- 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.)
- 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.
- 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.**
- 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.
- 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.
- 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.
If you've opted for double salmon, cook it in the same way the recipe instructs you to cook the regular portion of salmon.**
