Mexican-Style Double Salmon and Rice Bowls

Family Friendly

with Tomato-Cucumber Salsa

10 min

Difficulty: 2/3

Mexican

For a scrumptious meal with a bit of Mexican flair, look no further. Juicy salmon is sprinkled with Mexican Seasoning and is nestled atop a steaming bed of zesty cilantro rice. A bit of feta and a drizzling of zippy sour cream-lime sauce ties everything together for the perfect bite. Ingredients: Salmon fillets • Basmati rice • Yellow onion • Roma tomatoes • Limes • Cucumber • 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) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Strainer

Zester

Large Bowl

Small Bowl

Medium Pot

Whisk

Measuring Cups

Tags

Family Friendly

Ingredients

Salmon Fillets, skin-on

500 g

Basmati Rice

0.75 cup

Yellow Onion

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Lime

1 unit(s)

Cilantro

7 g

Feta Cheese, crumbled

0.25 cup

Sour Cream

1 unit(s)

Mexican Seasoning

8 g

Garlic Salt

4 g

Butter

1 tbsp

Sugar

0.5 tsp

Oil

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
In a medium pot, heat 1/2 tbsp (1 tbsp) oil over medium.
Meanwhile, peel, then cut onion into 1/4-inch pieces.
When the pot is hot, add onions. Cook for 3-4 min, stirring often, until tender.
Add half the Mexican Seasoning to the pot. Cook for 30 sec, stirring often, until fragrant.
Remove from heat, then in a small bowl, reserve a quarter of the onions, then set aside. (NOTE: They will be used in step 5.)

Using a strainer, rinse rice until water runs clear.
To the same pot with onions, add garlic salt and 1 1/4 cup (2 1/2 cups) water. Cover and bring to a boil over high.
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.

Pat salmon dry with paper towels, then season with remaining Mexican Seasoning, salt and pepper.
To a parchment-lined baking sheet, add salmon skin-side down. Drizzle 1/2 tbsp (1 tbsp) oil over top.
Roast in the middle of the oven for 10-12 min, until cooked through.**
Remove and discard skin, if desired.

Meanwhile, zest, then juice lime.
Cut tomatoes into 1/2-inch pieces.
Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
Roughly chop cilantro.

In a large bowl, whisk together 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
To the bowl with dressing, add tomatoes, cucumbers, reserved onions (from step 1) and half the cilantro, then toss to coat.
In a small bowl, combine sour cream, 1/4 tsp (1/2 tsp) lime zest and 1/2 tbsp (1 tbsp) lime juice. 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.