Salmon Burrito Bowl
WITH WILD SALMON SEASONED GRILL
Blend Wild Salmon Seasoned Grill's smoky blend of garlic, basil, salt, and red pepper seasoning with fluffy rice and fresh veggies for a filling meal fit for lunch or dinner. Mix and match your favorite toppings to really make this dish your own!
- Serving Size: 2
- Prep Time: 15 min
-
Drink Pairings:
Mango LemonadeMargaritaPale Mexican Lager
Preparation Instructions
COOK FISH: Prepare Morey's Wild Salmon Seasoned Grill according to package instructions. Allow to cool.
COOK RICE: Cook rice according to package directions. When finished, fluff with a fork to break up any large chunks.
TO SERVE: Add rice to a bowl and divide beans, cabbage, mango, avocado and pico de gallo evenly across the edges of the bowl.
Remove skin from salmon filets and gently break apart into chunks using a fork.
Place salmon in the center of the bowl and garnish with cilantro, pepitas and cotija cheese.
Serve with a side of chipotle mayonnaise.
PRO TIP: Make this recipe your own by swapping our your favorite Morey's Product and toppings!
Ingredients
- 2 Morey's Wild Salmon Seasoned Grill Fillets
- ⅓ cup cooked white rice
- ⅓ cup canned black beans, rinsed
- 1 cup purple cabbage, thinly sliced
- 1 mango, peeled and cut into chunks
- 1 large ripe avocado, cut into slices
- ⅓ cup prepared pico de gallo
- ¼ cup cotija cheese
- Pepitas, for garnish
- Cilantro sprigs, for garnish
- Chipotle Mayonnaise for serving
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