Tex-Mex Mango Salmon Bowls
with Charred Veggies and Chipotle Creme
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
¾ tasse(s)
Riz basmati
1 pièce(s)
Poivron
113 g
Maïs en grains
1 pièce(s)
Crème sure
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
Pas inclus dans votre livraison
1 cs
Beurre*
Informations nutritionnelles
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.