Meal Kit
Acapulco Salmon and Avocado Rice Bowl
with bean and corn salsa
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 2)
- 9 oz. Salmon
- 1 Avocado
- 5.47 oz. Long Grain White Rice
- 5 oz. Frozen Corn
- 4 oz. Black Beans
- 1 Lime
- 1 oz. Chipotle Crema
- 2 Green Onions
- ½ oz. Tortilla Strips
- 2 tsp. Taco Seasoning
- 1 tsp. Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1110
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Carbohydrates107g
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Net Carbs94g
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Fat58g
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Protein41g
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Sodium1870mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Zester
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp of salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/2" dice.
Zest and halve lime. Cut one half into wedges and juice the other half.Trim and thinly slice green onions, keeping white and green portions separate.Coarsely crush tortilla strips.Pat salmon dry. Season flesh side with taco seasoning and a pinch of salt. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan. Sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Remove from burner. Transfer salmon to a plate and rest, 5 minutes.Wipe pan clean and reserve. -
4 Cook the Bean and Corn Salsa
Drain and rinse beans in a colander/strainer.
Return pan used to cook salmon to medium heat and add 2 tsp. olive oil. Add white portions of green onions, corn, black beans, chile and cumin rub, and a pinch of salt to hot pan. Stir occasionally until combined and heated through, 3-4 minutes.Remove from burner. Stir in 1/4 tsp. lime zest and 1 tsp. lime juice until combined.While corn and beans cook, continue recipe. -
5 Flake Salmon and Finish Dish
Once cool enough to handle, remove skin and flake salmon into bite-sized pieces, if desired.
Plate dish as pictured on front of card, topping rice with salmon and bean and corn salsa. Garnish with avocado, chipotle crema, tortilla strips, and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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