Barbecue Salmon Burrito Bowl

This post is sponsored by Chicken of the Sea

I fell in love with burritos and burrito bowls in my college town–and so did everyone else at UMass Amherst. Bueno y Sano was a phenomenon to all of us. Daniel got me into ordering the barbecue chicken burrito–with rice, black beans, grilled veggies, and chicken smothered in barbecue sauce.

Two years ago, in the fall, Daniel and I took a road trip back to Amherst and stayed at a Howard Johnson not far from campus. On our last day of pretending we were 10 years younger than we were, I got the barbecue chicken burrito at Bueno and it was 2003 all over again.

The thing that stood out about the barbecue chicken burrito was that the chicken was sweet and just the subtlest bit smoky–so when I gave it a good smothering of salsa and set it on fire with hot sauce, the whole combination became sugar and spice–completely balanced to me.

In order to bring this goodness back into my life, but not mess with the original and all its nostalgia, I decided to spin it into a barbecue salmon burrito bowl. To do that, I used a Chicken of the Sea Barbecue Flavored Salmon Pouch—which is maybe the most convenient way to eat salmon, brown rice, a mix of kale, onion, and red pepper sautéed with cumin, garlic powder, and chili powder, and a few burrito essentials: guacamole, pico de gallo, and a little nonfat greek yogurt to act as a good sour cream alternative. I left out the black beans and the cheese because we just simply don’t need them here–not for flavor or for fullness (the rice is whole grain, the veggies are full of filling fiber, and the salmon pouch has 13 grams of protein). Between the warm taco-seasoned veggies, the fresh flavor of pico, the brightness of cilantro and lime, and the mildly sweet barbecue salmon–every bite is a flavor buffet. You start to wonder why more of your meals don’t involve this many components–especially when all of the parts of this recipe can be refrigerated, reheated if necessary, and re-combined to make an amazing lunch.

October is National Seafood Month, and today–October 8th–is National Salmon Day! Chicken of the Sea wants to spread some salmon love. Last year, they introduced the first line of flavored salmon pouches–now available in Lemon Pepper, Barbecue, Sweet & Spicy, and Sriracha–making it easier and more convenient to eat this omega-3-packed fish.

Free Coupon Just for You!

To celebrate National Salmon Day, Chicken of the Sea is offering a coupon good for 1 FREE Chicken of the Sea Flavored Salmon Pouch that you can download at any time on October 8th only. Click here to download the coupon!

“Pink Up Your Lunch” Giveaway

Leave a comment below and I’ll randomly select one lucky reader to win a package that includes:  

• Samples of Chicken of the Sea Flavored Salmon Pouches (Lemon Pepper, Barbecue, Sweet & Spicy)
• Collapsible Bento Box
• Spatula
• Apron
• Tote Bag
• T-shirt

Join the Twitter Party Tonight!

Chicken of the Sea is celebrating National Salmon Day with a Twitter Party tonight at 7PM EST. Join in or follow along using the hashtag #NationalSalmonDay. Follow Chicken of the Sea on Twitter @COSMermaid

Print

Barbecue Salmon Burrito Bowl

Ingredients

• Seasoned Veggies
• 2 teaspoons extra-virgin olive oil
• 1 medium bell pepper, thinly sliced (any color)
• 1 medium yellow onion, thinly sliced
• 4 packed cups chopped kale
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground back pepper
• Guacamole:
• 1 avocado
• Juice of 1 lime
• 1 tablespoon finely chopped red onion
• 1 garlic clove, minced
• 1 tablespoon finely chopped fresh cilantro
• Pinch salt
• Toppers:
• 2 cups cooked short grain brown rice
• 4 Chicken of Barbecue
• 1/2 cup fresh cilantro, chopped
• 1/2 cup pico de gallo (or your favorite chunky salsa)
• 1/4 cup nonfat Greek yogurt
• 1 lime, quartered

Instructions

1. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the peppers and onions and cook, stirring frequently, until just beginning to soften, 3 to 4 minutes. Add the kale and cook, stirring frequently, until beginning to wilt, about 3 minutes. Add the cumin, chili powder, garlic powder, salt, and pepper, and stir constantly for 2 minutes. At this point, the kale should be soft; if not, continue cooking for another minute. Transfer the vegetables to a bowl.
2. In a small bowl, mash the avocado with a fork. Add the remaining ingredients and mix well.
3. Divide the cooked veggies, rice, and Barbecue Salmon among 4 bowls. Top each bowl with 1/4th of the cilantro, pico de gallo, guacamole, Greek yogurt. Garnish the bowls with a lime quarter and serve.

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This post is sponsored by Chicken of the Sea.

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