Express
Salmon and Chipotle Crema
with corn and cilantro lime rice
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk
Chef
Ryan Pugh
This salmon seems like it needs an entire restaurant to put together, from the sous chef to the waiter putting it down in front of you with a smile. ("Anything else I can get you?") But no! It comes together in less than 15 minutes, in your kitchen, no wait staff required! (Unless you have a waitstaff like a butler and a chef… and if you do, can we come over?)
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 5 oz. Corn Kernels
- 4 oz. Cilantro Lime Rice
- 1 Lime
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2 oz. Chipotle Crema
- ½ oz. Tortilla Strips
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½ oz. Grated Cotija Cheese
- 2 tsp. Fajita Seasoning
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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Calories660
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Carbohydrates38g
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Net Carbs35g
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Fat39g
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Protein42g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
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 customized protein, pat dry and season both sides with a pinch of salt and pepper.
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If using chicken breasts, follow same instructions as salmon in Step 1, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using pork chops, follow same instructions as salmon in Step 1, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using sirloin steaks, follow same instructions as salmon in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Salmon
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 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.Remove from burner.While salmon cooks, prepare crema and cook rice. -
2 Prepare the Crema
Halve lime. Cut one half into wedges and juice the other half.
In a mixing bowl, combine chipotle crema, 1 tsp. lime juice, and a pinch of salt. Set aside. -
3 Cook the Rice
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn to hot pan and stir often until beginning to brown, 2-3 minutes.Add rice, seasoning blend, and 1/4 tsp. salt. Stir occasionally until warmed through, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping salmon with chipotle crema. Squeeze lime wedges over rice (to taste) and garnish with tortilla strips and cheese. Bon appétit!
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