Express
Premium
Fajita-Style Salmon Rice Bowl
with salsa and guacamole
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Fish (Salmon)
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
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18 oz. Salmon
- 16 oz. Cooked White Rice
- 2 Green Bell Pepper
- 1 Onion
- 4 oz. Fire Roasted Salsa
- 4 oz. Pico de Gallo Guacamole
- ¼ oz. Cilantro
- 2 tsp. Portuguese Piri Piri Blend
- 2 tsp. Fajita Seasoning
- 1 tsp. Onion Salt
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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Calories570
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Carbohydrates42g
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Net Carbs36g
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Fat31g
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Protein31g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 2 Large Non-Stick Pans
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using chicken cutlets, pat dry. Cook until chicken reaches minimum internal temperature, 3-5 minutes per side. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Tear cilantro leaves.
Remove stem, seeds, and ribs, and cut bell peppers into 1/4" slices.Halve and peel onion. Slice halves into thin strips.Pat salmon fillets dry and season flesh side with half the fajita seasoning (reserve remaining for vegetables) and 1/4 tsp. salt. -
2 Cook the Salmon
Place a large 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, 3-4 minutes per side.Remove from burner.While salmon cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onions and bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add onion salt and remaining fajita seasoning. Stir until combined, 30-60 seconds.If pan is dry, add water, 1 Tbsp. at a time, as needed.Remove from burner.While vegetables cook, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging and place in a microwave-safe bowl. Add piri piri seasoning (to taste), a pinch of salt, and 1 tsp. olive oil. Stir to combine.
Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in cilantro and fluff rice with a fork.Plate dish as pictured on front of card, topping rice with salmon (flaking, if desired) and vegetables. Garnish salmon with salsa (to taste) and guacamole. Bon appétit!
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