MEET THE CHEF

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.

MEET THE CHEF

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.

Kick off your new year 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.

MAKE THE DISH

Kick off your new year 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.

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

Step 1

In a medium saucepan bring chicken stock to a boil.

Step 2

Add rice, turn the heat down to simmer, and cover for 20 minutes. Fluff rice with a fork after done.

Step 3

Add all salsa ingredients together in a bowl and place to the side until serving.

Step 4

On a large plate combine paprika, chili powder, garlic powder, salt, and pepper - then place salmon in seasoning and coat salmon.

Step 5

Bring a large non-stick skillet to medium heat and add light cooking oil and heat.

Step 6

Place salmon in skillet skin-side down and press down slightly for 30 seconds to crisp skin, then cook about 3 minutes on each side (depending on the thickness of your filets). Remove once cooked.

Step 7

In the same skillet, over medium heat, add butter and allow to melt and bubble slightly.

Step 8

Add in all the remaining ingredients: honey, chipotles, garlic, cilantro, parsley, and lime juice, and cook for 3 minutes.

Step 9

Return the salmon to the pan, skin-side up to preserve the crispiness of the skin. and allow it to cook in the sauce for 2-3 minutes before serving.

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