Salmon Burrito Bowl
The Salmon Burrito Bowl is a taste sensation with crispy and crunchy salmon, brown rice, blackbeans, sweetcorn, tangy tomato, salsa and smooth silky sour cream.
Servings 2 people
Calories 498kcal
Ingredients
Salmon and Seasoning
- 2 pieces 300 grams/11 ounces Skinless Salmon
- 1 tablespoon Old El paso Burrito Seasoning
- 4 tablespoons water
To make the bowl
- 1 cup Cooked Rice
- ½ cup Sweet Corn
- ½ cup Blackbeans
- 1 cup Iceberg lettuce finely sliced
- 1 tablespoon Old El paso Burrito Seasoning
- 1 tablespoon Old Elpaso Salsa
Guacamole
- 1 medium Ripe avocado
- ¼ cup Red onion finely diced
- 1 tablespoon Corriander/Cilantro finely chopped
- 1 teaspoon lemon juice
- Pinch salt
Other (for serving)
- 2 tablespoons Sour cream
- 2 tablespoons Old Elpaso Salsa
- Lime wedges thinly sliced shallots/spring onions
Instructions
Cooking Salmon
- Heat a pan to high heat on the stove, then add skinless salmon, flat side down. Cook on one side until golden brown then turn and cook on all other sides, until golden brown.
- Using a spatula chop/shred the salmon in the pan.
- Add 1 tablespoon of El paso Burrito seasoning with 3 - 4 tablespoons of water to the smashed salmon, keeping the heat on high until the liquid dissolves.
- Continue to cook salmon for another few minutes until crispy and golden brown, or done to your liking. Remove from heat and set aside.
Making the bowl
- Add rice, corn and blackbeans to a large mixing bowl. Mix to combine.
- Add one tablespoon of Old El paso Burrito Seasoning into rice mix and stir to combine
- Add 1 tablespoon of salsa and stir through the rice. Set rice aside.
Making Guacamole
- Mash avocado with a spoon, mix in the diced red onion, coriander/cilantro and a teaspoon of lemon juice, and pinch of salt
Assembly
- Place shredded lettuce on base of bowl
- Spoon in the rice mixture to sit on top of the lettuce
- Add crispy salmon pieces
- Add guacamole on top or to one side
- Add additional old elpaso salsa to one side
- Add optional sour cream and lime wedges
Notes
- Salmon: skinless salmon fillets work best. If possible use a non stick pan and you don;t need any oil as there is enough oil in the fish.
- Rice: I love using brown rice, but jasmine or basmati will be fine. Minute or microwave rice really speeds up the time it takes to make this recipe!
- Corn: canned sweetcorn provides a nice hint of sweet juiciness
- Blackbeans: for extra fibre and protein. Make sure to drain the juices/brine off the blackbeans by putting them into a strainer under tap water for a minute.
- Salsa: Old elpaso salsa is my go to favoutite, and it comes in mild, medium or hot. Alternatively there are many other varieties that will work just as well.
- Spice Mix: this is essential to add flavour to the salmon and really gives it that mexican base. Burrito spice mix, taco or even fajita spice mixes would all work.
- Sour Cream/Avocado/Lemon/Lime: To bring it all together and give this dish additional flavour, texture and taste. I love using full fat sour cream as you only need a little bit of it, however feel free to use low fat for a lower calorie option.
Nutrition
Calories: 498kcal | Carbohydrates: 54g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Fiber: 11g | Sugar: 6g
