with Tomato-Cucumber Salsa
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
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
8 g
Garlic Salt
4 g
Butter
1 tbsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
820
kcal
Calories
43
g
Fat
13
g
Saturated Fat
77
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1210
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
200
mg
Calcium
4
mg
Iron
