Zesty Salmon & Guacamole Grain Bowls
with Cilantro-Lime Tomato Salad & Lime Crema
- Fish
- Wheat
- Milk
Our chefs are always working on ways to get you dinner faster, fresher, and tastier. This addition to our hyper-convenient 15-minute lineup delivers seared salmon with a Mexican-style spice rub. On the side is our whole grain blend (with rice, bulgur, and barley), a fresh tomato salad, and a big dollop of guacamole. A drizzle of cooling lime crema over the salmon is the perfect finish.
Ingredients
2 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Fajita Spice Blend
1 unit
Microwavable Grain Blend
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
8 tablespoon
Guacamole
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve tomatoes lengthwise; cut crosswise into half-moons. Zest and quarter lime. Roughly chop cilantro. • In a small bowl, combine tomatoes, juice from one lime wedge (two wedges for 4 servings), a pinch of salt, pepper, and as much cilantro as you like. Set aside, tossing occasionally, until ready to serve.
• Pat salmon* dry with paper towels and season all over with Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. • Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate to rest. TIP: While salmon cooks, move to Step 3!
• Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch. • Fluff grains with a fork and add juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Stir to combine. • In a second small bowl, combine sour cream and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Divide salmon, tomato salad, rice, and guacamole between plates. Drizzle salmon with crema. Serve with any remaining lime wedges on the side.
Fish is fully cooked when internal temperature reaches 145°.
