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
- ⅔ cup cooked white rice
- ⅔ 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
- ⅔ cup prepared pico de gallo
- ¼ cup cotija cheese
- Pepitas, for garnish
- Cilantro sprigs, for garnish
- Chipotle Mayonnaise for serving
Prep Time
15 min
Serving Size
2
Additional Product Options
You can also use:
Wild Salmon Steakhouse
Drink Pairings
Pale Mexican Lager
Margarita
Mango Lemonade
Sign Up and Save.
From delicious recipes to cooking tips to special offers, we’ve selected the best catches for your inbox. We’ll send a coupon directly to your inbox when you sign up!