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Main Course Savory  •  March 7, 2022

Salmon Burrito Bowl

Salmon Burrito Bowl
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Salmon Burrito Bowl

Makes about 4 bowls
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Course Main Course
Servings 4 bowls

Equipment

  • Blender
  • Rice cooker optional
  • Sheet tray
  • Plastic wrap
  • Medium skillet

Ingredients
  

Salmon

  • 2 chipotles in adobo
  • 2 Tbsp honey
  • 2 cloves garlic
  • 2 Tbsp water
  • Juice of 1 lime about 2 Tbsp
  • 3 6 oz skinless salmon filets cut into 2 inch pieces
  • Kosher salt to taste

Cilantro Lime Rice

  • 1 ½ cups jasmine rice rinsed
  • 1 ½ cups water
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • 2 Tbsp olive oil
  • Kosher salt to taste

Toppings

  • 2 poblano peppers
  • 1 Tbsp olive oil
  • 1 yellow onion sliced
  • 1 medium red onion minced and rinsed
  • 2 jalapeños seeded and minced
  • 1 bunch cilantro chopped
  • 2 tomatoes diced
  • 1 ½ cups frozen corn thawed
  • 2 ripe avocados
  • Juice of 2 limes
  • Kosher salt to taste

Instructions
 

  • Add chipotles, honey, garlic, water and lime juice to a blender and blend until smooth.
  • Season salmon cubes with salt and pour marinade over salmon. Let marinate for 30 minutes to 1 hour. Meanwhile prep the rest of the bowl.
  • Add rice and water to a rice cooker and set to cook. Alternatively cook rice on the stove.
  • While rice cooks, turn broiler to high. Place poblanos on a sheet tray and place under the broiler to char skin. Flip peppers every now and then to char the peppers all over. (keep broiler on for salmon).
  • Place charred peppers in a bowl and cover with plastic wrap to steam. When cool enough to handle, peel, deseed, and slice peppers.
  • In a medium skillet over medium heat add olive oil. Once heated, add sliced onions. Season with salt and cook until soft and slightly charred. Mix in poblanos. Set aside.
  • Divide red onion, jalapeño, and cilantro evenly into three medium bowls.
  • Add corn to one bowl, tomatoes to another, and avocado to the last.
  • Divide lime juice evenly among the three bowls and season each to taste with salt.
  • Mix the corn and tomato bowls and mash the avocado. Now the pico de gallo, corn salsa, and guac are ready!
  • Once the rice is cooked, gently fold in cilantro, lime, oil and salt to taste. Cover to keep warm while you cook the salmon.
  • Place salmon cubes on a sheet tray. Avoid getting too much marinade on the tray itself as it will burn. Place salmon under broiler and broil until charred and cooked through, about 5-7 minutes. Just keep an eye on it, broilers vary in heat!.
  • Serve bowl with rice on the bottom, topped with salmon and as much of each topping as desired. yummmmmm
Keyword Seafood
Tried this recipe?Let us know how it was!

Tags

  • Seafood

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