Zesty Salmon & Guacamole Grain Bowls

🥘 Ingredients

• Microwavable grain blend
  2 unit
• cilantro
  ½ ounce
• cooking oil
• fajita spice blend
  2 tbsp
• guacamole
  1 c
• lime
  1 unit
• paper towels
• pepper
• salmon
  20 oz
• salt
• sour cream
  3 tbsp
• tomato
  4 unit

🍳 Cookware

• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry produce. Halve tomato lengthwise; cut crosswise into half-moons. Zest and quarter lime . Roughly chop cilantro . In a small bowl , combine tomatoes, juice from one lime wedge (two wedges for 4 servings), a pinch of salt , pepper , and as much cilantro as you like. Set aside, tossing occasionally, until ready to serve.

   tomato: 4 unit, lime: 1 unit, cilantro: ½ ounce, salt, pepper
2. 

   2

   Pat salmon dry with paper towels and season all over with fajita spice blend , salt , and pepper . Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, ⏱️ 5-7 minutes . Flip and cook until cooked through, ⏱️ 1-2 minutes more. Transfer to a plate to rest. TIP: While salmon cooks, move to Step 3!

   salmon: 20 oz, paper towels, fajita spice blend: 2 tbsp, salt, pepper, cooking oil
3. 

   3

   Massage Microwavable grain blend in package to break up grains; partially open package. Microwave until warmed through, ⏱️ 90 seconds . TIP: Microwave times may vary. Be careful when handling and opening the pouch. Fluff grains with a fork and add juice from one lime wedge (two wedges for 4 servings), salt , and pepper . Stir to combine. In a second small bowl , combine sour cream and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   Microwavable grain blend: 2 unit, salt, pepper, sour cream: 3 tbsp
4. 

   4

   Divide salmon, tomato salad, rice, and guacamole between plates. Drizzle salmon with crema. Serve with any remaining lime wedges on the side. **Fish is fully cooked when internal temperature reaches 145°.**

   guacamole: 1 c