Salmon Burrito Bowls
Our high protein salmon burrito bowl foodservice recipe features quinoa with corn salsa, guacamole, and sautéed vegetables.
Ingredients
Burrito Bowl Ingredients
- 1 (40 oz) pouch Wild Caught Alaskan Pink Salmon, Skinless & Boneless
- 1/3 c lemon pepper seasoning
- 1 gal cooked quinoa
- 2 ½ qt guacamole
- 1 qt crumbled Cotija cheese
- Lime wedges, for serving
Sautéed Vegetables Ingredients
- 1 c olive oil
- 8 bell pepper, chopped
- 16 small red onion, thinly sliced
Corn Salsa Ingredients
- 2 (101 oz) cans whole kernel corn, drained
- 1 qt red onion, finely diced
- 2 c cilantro, finely chopped
- 1 c lime juice
Instructions
- Cook quinoa according to package directions.
- Combine salmon and lemon pepper seasoning.
- Heat a griddle over medium-high heat and add olive oil. Sauté peppers and onions for 4 - 5 minutes, until soft. Remove from heat and set aside.
- In a large bowl, combine corn, red onion, cilantro, and lime juice.
- Place 1 c quinoa into each serving bowl and add the flavored salmon, sauteed vegetables, corn salsa, and guacamole on top of quinoa.
- Sprinkle each bowl with ¼ c crumbled cheese and garnish with lime wedge.
