Tex-Mex Salmon Taco Bowls
with Spicy Salsa Verde Cream
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
These tacos go fishing without their shells. Each serving is mounded with warm, Tex-Mex-spiced rice and golden-browned salmon 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 Red wine vinegar
- 160g Basmati rice
- 45ml Salsa verde
- 43ml Sour cream
- 13g Tex-Mex Mood spices (salt, paprika, oregano, sunflower oil, celery, garlic, onion, cayenne pepper, cumin, bay leaves, hickory flavour)
Contains: Milk, Salmon, Sulphites
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
1850 mg
Total Carb
79 g
Sugars
7 g
Protein
37 g
Fibre
7 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; 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 third 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!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
