Mexican Salmon Burrito Bowls

Tue, 20 April 2021

Chef: Aisling Larkin

 

Ingredients:

(Serves 4)

600g salmon

Mexican Inspired Marinade

1 ½ tsp onion powder

1 ½ tsp garlic powder

1 ½ smoked paprika

1 ½ tsp salt

½ chilli powder

½ cumin

1 ½ dried oregano

3 tbsp maple syrup

Lime & Coriander Rice

4 cups cooked basmati rice ( I love a mix of brown & white )

2 tbsp olive oil

3 cloves garlic

3 spring onions

½ green chilli

Zest and juice ½ lime

Handful coriander

Charred Corn

1 tin sweetcorn ( drained )

2 tbsp butter

1 tbsp smoked paprika

1 tsp sea salt

Pico De Gallo

4 beef tomatoes

1/2 onion ( red or white)

1 tbsp olive oil

Juice 1 lime

1 sweet red pepper / 5 pieces of jalapeño

1 tsp salt

Handful chopped coriander

Garnish
Pickled onion
Sour cream
Coriander
Iceberg lettuce
Sour cream
Lime wedge

Method:

Salmon

Preheat the oven to 180?. Line an oven proof dish with a little parchment paper. In a small bowl combine all the spices together. Pour in the maple syrup and combine well.
Lay the salmon on the tray, skin side down and gently pour the Mexican inspired marinade over the salmon. Rub in well and keep as much of it on the surface as possible.
Bake in the oven for 15 - 20 mins until cooked through.
Transfer to the grill for the last 5 minutes to get the top crispy and a deep golden colour.

Lime & Coriander Rice

Heat the oil in a pan and saute the onion, green chilli and garlic for 3 minutes on a medium heat. Add in the cooked rice and stir around. Allow it to crisp a little at the edges. Stir in the lime zest, juice and coriander. Set aside and allow to cool.

Pico De Gallo

Dice the tomatoes and remove the seeds. Sprinkle with 1/2 tsp salt and olive oil. Allow to sit for 10 minutes. Finely dice the onion and pepper . Allow the onion, jalapeño, lime and salt to marinate while you chop the tomatoes. This almost pickles them and takes away any harsh, raw flavour. Combine all ingredients in the bowl; tomato, peppers, onion, lime juice, salt and coriander. To serve, use a slotted spoon to drain off any excess juice and liquid at the end of the bowl.

Charred Corn

In a mixing bowl, toss the sweetcorn with the mayonnaise and the smoked paprika until fully combined. Season with a little sea salt. Spread out the sweetcorn on a flat baking tray and grill for 7-8 minutes until it goes a delicious golden colour.

Assembly of Burrito Bowl

Place the shredded iceberg lettuce at the bottom of the bowl as a base. Spoon in the rice, the charred corn, avocado and the salsa. Place the salmon on top. Garnish with pickled pink onions, sour cream, lime wedges and fresh coriander