Salmon Burrito Bowls | Chicken of the Sea Business & Foodservice
Our high protein salmon burrito bowl foodservice recipe features quinoa with corn salsa, guacamole, and sautéed vegetables.
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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
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