Meal Kit
Culinary Collection
Ancho Salmon and Corn Tomato Salsa
with Caribbean coconut rice and black beans
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon)
Chef
Jimmy Cababa
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 1 Red Bell Pepper
- 5 oz. Black Beans
- ¾ cup Jasmine Rice
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
- 1 Lime
- 2 Green Onion
- 2 Tbsp. Toasted Coconut
- 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.
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Nutrition (per serving)
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Calories900
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Carbohydrates95g
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Net Carbs85g
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Fat37g
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Protein47g
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Sodium1260mg
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
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1 Cook The Rice
"Bring a small pot with rice and 11/2 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 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 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 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!
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5 Cook The Vegetables
Place peppers, corn, tomatoes, and green onion bottoms on prepared baking sheet and toss with 3 tsp olive oil 1/4 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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