Salmon Burrito Bowls | Chicken of the Sea Business & Foodservice

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
• 1 c olive oil
• 8 bell pepper, chopped
• 16 small red onion, thinly sliced
• 2 (101 oz) cans whole kernel corn, drained
• 1 qt red onion, finely diced
• 2 c cilantro, finely chopped
• 1 c lime juice