Chipotle Lime Salmon Burrito Bowl

Name: Chipotle Lime Salmon Burrito Bowl with Coriander Rice and Jalapeño Dressing
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 2 Piece of Lime; 1 Piece of Garlic cloves; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 15 Grams of Agave syrup; 0 Tsp of Salt; 1 Tbsp of Vegetable oil; 150 Grams of Medium grain rice; 1 Tsp of Salt; 300 ML of Water; 15 Grams of Fresh coriander; 30 Grams of Jalapeno slices; 50 Grams of Mayonnaise; 60 Grams of Sour cream; 30 ML of Water; 145 Grams of Sweet corn kernels; 1 Piece of Cucumber; 100 Grams of Red cabbage; 0 Tsp of Salt

with Coriander Rice and Creamy Jalapeno Dressing

Burrito bowls are nutritionally balanced meals consisting of protein, carbs and good fats. And lots of flavour!

76 Reviews

Cals 969 · Prot 42 · Carbs 96 · Fat 51

Global Eats

25 min

Chipotle Lime Salmon Burrito Bowl with Coriander Rice and Jalapeño Dressing

Burrito bowls are nutritionally balanced meals consisting of protein, carbs and good fats. And lots of flavour!

76 Reviews

Cals 969 · Prot 42 · Carbs 96 · Fat 51

Global Eats

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Lime

2 Piece

Garlic cloves

1 Piece

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Agave syrup

15 Grams

Salt

0.3 Tsp

Vegetable oil

0.5 Tbsp

Rice

Medium grain rice

150 Grams

Salt

0.5 Tsp

Water

300 ML

Fresh coriander

15 Grams

Dressing

Jalapeno slices

30 Grams

Mayonnaise 5*9*13*

50 Grams

Sour cream 4*

60 Grams

Water

30 ML

Salad

Sweet corn kernels

145 Grams

Cucumber

1 Piece

Red cabbage

100 Grams

Salt

0.3 Tsp

Allergens

*6 Fish, *5 Eggs, *9 Soya, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4053 / 969
Fats (g)	50.7
of which saturated (g)	11.6
Carbohydrates (g)	96
of which sugars (g)	16.5
Fibers (g)	5.3
Proteins (g)	41.9
Salt (g)	2.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil rice

Rinse and drain the rice.
Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over high heat.
Lower the heat, cover and cook for 12-14 min, until the rice is tender.
Once cooked, remove from the heat and keep covered until serving.
Pick the coriander leaves and mix through the rice.

Tip! Add the coriander leaves just before serving to avoid the leaves turning brown.

2 Prep salad

Drain and rinse the sweet corn.
Cut the cucumber into bite-sized quarters.
Thinly shred the cabbage.
Cut 1 limes in half.
In a large bowl combine the sweet corn, cucumber and cabbage with a squeeze of lime juice to taste and a pinch of salt.

3 Marinate salmon

Meanwhile, zest the remaining limes and cut in half.
Peel and finely chop the garlic.
In a large bowl, combine the salmon cubes with the chipotle powder, smoked paprika, agave, garlic, lime zest, half the lime juice (reserving the rest for step 5) and a pinch of salt.

4 Cook salmon

Heat a large frying pan over medium heat with a drizzle of oil
Fry the marinated salmon cubes for 3-4 min or until cooked through, flipping occasionally to avoid blackening too much

Tip! Be careful not to move the salmon too much or the cubes will break.

5 Make dressing

Finely chop the jalapeno slices.
In a small bowl, combine the mayonnaise, sour cream, jalapeno slices, 2-3 Tbsp water and a squeeze of lime juice to taste.