Culinary Collection

Ancho Salmon and Corn Tomato Salsa

with Caribbean coconut rice and black beans

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Fish, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • Info
    2 Tbsp. Toasted Coconut
  • 1 Red Bell Pepper
  • Info
    12 oz. Salmon Fillets
  • 5 oz. Black Beans
  • 1 Lime
  • 4 oz. Grape Tomatoes
  • 3 oz. Corn Kernels
  • ¾ cup Jasmine Rice
  • 2 tsp. Ancho Cinnamon 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Cook The Rice

    "Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and stir in green onion tops, black beans, and a pinch of salt and pepper. Set aside. While rice cooks, prepare ingredients."

  2. 2

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Halve lime. Cut one half into wedges and juice the other half. Halve tomatoes. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  3. 3

    Cook The Salmon

    Pat salmon fillets dry, and season flesh side with seasoning blend and a pinch of salt and pepper. "Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side." While salmon cooks, prepare the corn salad.

  4. 4

    Make The Corn Salad and Finish The Dish

    Plate dish as pictured on front of card, topping rice with coconut. Serve with lime wedges. Bon appétit!

  5. 5

    Cook The Vegetables

    Place peppers, corn, tomatoes, and green onion bottoms on prepared baking sheet and toss with 3 tsp olive oil ¼ tsp salt and a pinch of pepper. Place in oven under broiler until slightly tender and charred, 3-4 minutes. Keep an eye on oven as onions may burn easily under broiler. Carefully remove from oven. Transfer to a bowl and add lime juice.

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