Salmon Burrito Bowl
Makes about 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
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