KELSEY'S CHIPOTLE SALMON BOWL

MEET THE CHEF

We know that you are as mad about cooking as we are, which is why we are super excited to announce our partnership with MasterChef's Kelsey Murphy! US Season 11 winner Kelsey will be sharing home-cook adaptations of her winning MasterChef recipes as well as some new creations with us here!

Born and raised Chicago girl Kelsey currently lives in Indianapolis with her husband and three kids. She specialises in Modern American Cuisine inspired by her background growing up in an Italian and Polish family where food was always a focus and large Sunday dinners were a tradition never to be missed. Through the years she has continued to teach herself new techniques and experiment with flavours for her family.

A frontrunner throughout the series, she created no less than 20 dishes in challenges presented by some of the biggest names in the culinary world. Kelsey's winning creations in the final were steak tartare canape, lobster/crab ravioli appetizer, crispy-skinned duck entrée and a blueberry lavender panna cotta dessert. She focuses on respecting ingredients for what they are, letting each shine on the plate, and bringing together flavors from many American cultures.

ABOUT THE RECIPE

Kick off your summer with one of Kesley’s all time kitchen favourites. All you’ll need is some MasterChef non-stick cookware and decent chef knife to throw this protein-rich and vibrant salmon dish together. A richer take on the health-conscious “protein and white rice” evening meal, these summery salmon bowls are an exposition of insider knowledge when it comes to achieving the perfect crispy skin on your salmon and balancing spice with fresh herbal flavours. All except the rice can be thrown together in one frying pan, cooking all salmon fillets at once and then simmering them in this delectable sticky chipotle marinade. For those who aren’t overly keen on salmon and prefer white fish, the protein can be easily substituted for cod or prawns. For those with a general seafood aversion, this hot and fragrant marinade also works perfectly with chicken. Now kick back with a frozen margarita or a cold beer and enjoy this yummy summer delight.

THE RECIPE CARD

KELSEY'S CHIPOTLE SALMON BOWL


Servings

4 servings

Prep Time

15 minutes

Cook Time

20 minutes

Equipment

Fry Pan, Plate, Utensils, Juicer, Sauce Pan

Ingredients

For the Salmon

1 cup long grain white rice
2 cups chicken stock
4-6oz salmon filets
2 tsp paprika
2 tsp chipotle chili powder
2 tsp garlic powder
1 tsp salt
½ tsp pepper
6 tbs butter
2 tbs honey
2 tbs chipotle in adobo sauce
2 cloves garlic, minced
¼ cup cilantro
¼ cup parsley
⅓ cup lime juice

For the Mango Salsa

1 cup diced mango
1 avocado, cubed
¼ cup red onion, small dice
1 jalapeno, seeded and diced
½ cup cilantro, roughly chopped
1 lime, juice and zest
½ tsp salt

Directions

For the Rice

1. In a medium saucepan bring chicken stock to a boil.
2. Add rice, turn heat down to simmer and cover for 20 minutes.
3. Fluff rice with fork after done.

For the Mango Salsa

1. Add all ingredients together in a bowl and place to the side until serving.
2. On a large plate combine paprika, chili powder, garlic powder, salt and pepper together.
3. Place salmon in seasoning and coat salmon.

For the Salmon

1. Bring a large non-stick skillet to medium heat.
2. Add 1T light cooking oil and heat.
3. Place salmon in skillet skin-side down and press down slightly for 30 seconds to crisp skin.
4. Cook about 3 minutes each side, depending on thickness of your filets.
5. Remove salmon from pan once cooked.
6. In same skillet, over medium heat, add butter and allow to melt and bubble slightly.
7. Add in all remaining ingredients: honey, chipotles, garlic, cilantro, parsley, and lime juice.
8. Cook 3 minutes.
9. Return salmon to pan, skin-side up to preserve crispiness of skin.
10. Allow salmon to cook in sauce for 2-3 minutes before serving.