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.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 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
1 tbsp
Garlic Salt
1 tsp
Unsalted Butter
1 tbsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Heat a medium pot over medium heat.
- Peel, then cut onion into 1/4-inch pieces.
- When the pot 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 1/2 tbsp (1 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.
820
kcal
Calories
43
g
Fat
13
g
Saturated Fat
75
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1220
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
