Salmon Taco Bowls
with Spicy Salsa Verde Sour Cream over Rice
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
When these tacos go fishing, they leave their shells behind! Enjoy all the tastes and textures of a beachside treat, but trade out the tortilla for a bowl. Each serving is mounded with warm, Mexican-spiced rice, releasing aromas of ancho chilies, bell peppers and sesame. A fillet of golden-browned salmon takes its place on top, set off with fixings galore: vinegar-spritzed radishes and tomato, softened leaves of kale and sour cream fired up with salsa verde.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 100g Radishes
- 120g Chopped kale
- 1 Tomato
- 30ml White vinegar
- 160g White rice
- 45ml Salsa verde
- 43ml Sour cream
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Salmon, Sesame
You will need:
Medium pot
Medium pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
6 g
Sodium
520 mg
Total Carb
78 g
Sugars
6 g
Protein
37 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, thinly slice the radishes. Small-dice the tomato. In two small separate bowls, toss the radishes and tomato with a splash of the vinegar, a pinch of the remaining spices and S&P.
Cook the salmon
Pat the salmon dry with paper towel; season with the remaining spices and S&P. In a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the salsa verde sour cream
Meanwhile, in a small bowl, combine the sour cream, salsa verde and S&P.
Finish & serve
In a medium bowl, combine the kale, remaining vinegar, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. Divide the rice between your bowls. Top with the radishes, tomato, kale and salmon. Drizzle with the salsa verde sour cream. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
