2cupsbroth (chicken or vegetable) or follow rice instructions most long grain is a 1:1
1limezest and juice
Chimichurri
1cupcilantrochopped
6clovesgarlicminced
1tspchili flakes
1/4cupolive oilextra virgin
1lemonjuice
2 limesjuice
Tomato + Corn Salsa
2cupstomatoescherry or grape cut in half
1cupcorn
1jalapeñominced
1lemonjuice
1tbspolive oil
Pickled Red Onions
1red onionsliced thin
1lemonjuice
2tspsaltkosher
Other
1-2avocados
Instructions
Cilantro Lime Rice
Prepare rice as per packaging, swapping water for broth. Add garlic to the water, a pinch of salt, and cook until done. Once done add cilantro, lime zest, and juice and toss.
Salmon
Preheat oven to 400°
On an oiled sheet pan add salmon, season with salt and lemon zest on both sides and place skin down. Roast for 9-12 minutes until desired doneness.
Tomato + Corn Salsa
Combine all ingredients in a bowl. Salt to taste.
Chimichurri
Combine all ingredients in a bowl. For best results let it sit for 10 minutes before consuming.
Pickled Red Onions
Toss onions, lemon juice and salt. Let sit for 20 minutes or until onions have soften.
Bowl Assembly
Add rice, tomato + corn salsa, pickled red onions, avocado, salmon, and top with chimichurri. Enjoy!