Ingredients

2 tablespoons mayonnaise

1 tablespoon freshly squeezed lime juice, plus wedges for serving

1 tablespoon very finely chopped canned chipotle in adobo or 1 teaspoon chipotle powder

Salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil

1 small bell pepper, cut into ½-inch pieces

1 ear corn, kernels removed

1 small summer squash, cut into ½-inch pieces

¼ cup shelled, thawed edamame

2 (5 to 7 ounce) salmon fillets, skin and pin bones removed Available in our Salmon Subscription Box

1 cup cooked grains such as farro, barley, brown rice, or quinoa

1 scallion, white and green parts, thinly sliced

Salad greens and salmon roe for garnish, optional

Directions

Make the chipotle mayo

In a small bowl, combine the mayonnaise, lime juice, and chipotle and season with salt and pepper.

Sauté the vegetables

In a medium skillet over medium-high heat, heat the olive oil until shimmering. Add the bell pepper, corn, squash, and edamame, season with salt and pepper and cook, stirring occasionally until crisp-tender, about 5 minutes. Remove from the heat.

Cut poke cubes

Place the skinned salmon fillets on a cutting board and using a sharp knife, cut into ½-inch cubes. Sprinkle lightly with salt.

Finish and Serve

Divide the grains, vegetables, and fish between 2 bowls. Drizzle with some of the chipotle mayonnaise and sprinkle with the scallions. Add salad greens and salmon roe if using and serve right away with lime wedges for squeezing over.

Pro Tips

Pairings

Serve a refreshing and hoppy n/a IPA or Belgian-style wheat beer to echo the grains. For a light and bright white wine alternative, pour a slightly effervescent txakoli or vino verde from Spain.

Change it up

Swap out the summer veggies with autumn veggies like butternut squash and brussels sprouts.

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$159.00 / box 4.5 lbs

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