Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa Recipe
Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa offer a tantalizing combination of grilled salmon fillet glazed with zesty chimichurri sauce, served atop a bed of cilantro-lime rice, and complemented by a vibrant fire-roasted corn salsa, creating a flavorful and satisfying dining experience.
Make this Straight-From-the-Restaurant Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa Recipe at home.
Photo by Mark
Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa
A month or so ago we published Rubio’s Chimichurri Salmon Recipe. While the salmon is delicious on its own, maybe with some steamed vegetables, side salad or a baked potato, Rubio’s has provided us with several different and wonderful ways they serve it.
Here is the first one – Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa.
A Rubio’s Coastal Grill Copycat Recipe
Straight-From-the-Restaurant
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Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa Recipe is a Straight-From-the-Restaurant Recipe.
Rubio's Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa Recipe
Make this Straight-From-the-Restaurant Rubio's Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa Recipe at home.
Ingredients
- Rubio's Chimichurri Salmon -
Click HERE for the Recipe - Corn Salsa (Recipe below), to serve
- 6 cups cooked Jasmine or Brown Rice, seasoned with Lime Juice and Sea Salt to serve
Instructions
- Prepare Corn Salsa using the recipe below. Set aside.
- Prepare rice. Set aside.
- Prepare Rubio's Chimichurri Salmon according to recipe linked above.
- Fill bowls with seasoned cooked rice. Top with the salmon. Drizzle with the chimichurri sauce and corn salsa.
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Photo by Mark
Rubio's Corn Salsa Recipe
Make this Straight-From-the-Restaurant Rubio's Corn Salsa Recipe at home.
Ingredients
- 2 cups fresh Corn Kernels, grilled (about 4 ears) or 2 cups frozen Fire Roasted Corn, thawed. (Many grocery stores now carry bags of frozen fire roasted corn. We got ours at Whole Foods.)
- 1/2 Red Bell Pepper finely diced
- 2 tablespoons finely chopped Red Onion
- 1 teaspoon Sea Salt
- 2 tablespoons freshly squeezed Lime Juice
- 1/4 cup finely chopped fresh Cilantro
- 2 tablespoons finely chopped fresh Jalapeño
Instructions
- In a medium bowl, combine fire roasted corn, red bell pepper, red onion, sea salt, lime juice, cilantro and jalapeño. Mix well.
- Store, covered, in the refrigerator, until ready to serve.
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Photo of Rubio’s Chimichurri Salmon Rice Bowls with Fire-Roasted Corn Salsa is by Mark and is free to use and share under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Recipe is adapted from the Rubio’s Coastal Grill Blog. Additional Information Courtesy of Wikipedia and is used by permission.
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