with Baja Sauce and Grilled Pepper Salsa
Fluffy rice, smoky grilled salsa and flavourful grilled salmon get a huge boost of flavour from cool Baja sauce. You'll want to put this sauce on everything! Ingredients: Coho salmon fillet • Sweet bell pepper • Basmati rice • Red onion • Roma tomatoes • Limes • Sour cream (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) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tex mex paste (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) (mustard) • Cilantro • Wooden skewer.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Sour Cream
1 unit(s)
Mayonnaise
2 tbsp
Tex-Mex Paste
1 tbsp
Wooden Skewers
6 unit(s)
Butter
1 tbsp
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into quarters.
- Peel, then cut onion into ½-inch rounds (keeping rings together).
- Cut tomato into 1/4-inch pieces, then add to medium bowl.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Transfer peppers and onions to plate.
- Pat salmon dry with paper towels. Remove and discard skin, then cut into 1-inch pieces. Season with salt and pepper. Thread salmon onto wooden skewers.
- Transfer skewers to separate plate. Brush all over with Tex-Mex paste.
- Bring salmon, veggies and a clean plate to grill.
- On one side of the grill, add onions and peppers. Reduce heat to medium on that side of grill, close lid and grill for 5-7 min per side, flipping once, until tender.
- On other side of the grill, arrange salmon. Close lid and grill for 3-5 min per side, until cooked through.**
- Once veggies and salmon are cooked, transfer to the clean plate. Loosely cover with foil to keep warm.
- Finely chop cilantro.
- On a clean cutting board, roughly chop peppers and onions.
- To the bowl with tomatoes, add peppers and onions.
- Add half the lime juice, half the lime zest and half the cilantro. Season with salt and pepper, toss to coat.
- In a small bowl, combine mayo, sour cream, remaining cilantro and remaining lime zest and juice.
- Fluff rice with fork.
- Remove salmon from skewers.
- Divide rice, salsa and salmon between bowls.
- Dollop Baja sauce over top.
If you've opted to get salmon, pat dry with paper towels. Remove and discard skin, then cut into 1-inch pieces. Season with salt and pepper. Thread salmon onto wooden skewers. Follow the rest of the recipe as written, increasing grilling time to 3-5 min per side, or until cooked through. **
820
kcal
Calories
43
g
Fat
11
g
Saturated Fat
77
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
34
g
Protein
100
mg
Cholesterol
670
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
