{"id":13677,"date":"2015-10-08T00:40:54","date_gmt":"2015-10-08T04:40:54","guid":{"rendered":"http:\/\/www.canyoustayfordinner.com\/?p=13677"},"modified":"2019-06-12T14:22:27","modified_gmt":"2019-06-12T18:22:27","slug":"barbecue-salmon-burrito-bowl","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/barbecue-salmon-burrito-bowl\/","title":{"rendered":"Barbecue Salmon Burrito Bowl"},"content":{"rendered":"

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This post is sponsored by Chicken of the Sea<\/em><\/p>\n

I fell in love with burritos and burrito bowls in my college town–and so did everyone else at UMass Amherst. Bueno y Sano was a phenomenon to all of us. Daniel got me into ordering the barbecue chicken burrito–with rice, black beans, grilled veggies, and chicken smothered in barbecue sauce. Two years ago, in the fall, Daniel and I took a road trip back to Amherst and stayed at a Howard Johnson not far from campus. On our last day of pretending we were 10 years younger than we were, I got the barbecue chicken burrito at Bueno and it was 2003 all over again.<\/p>\n

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The thing that stood out about the barbecue chicken burrito was that the chicken was sweet and just the subtlest bit smoky–so when I gave it a good smothering of salsa and set it on fire with hot sauce, the whole combination became sugar and spice–completely balanced to me.<\/p>\n

In order to bring this goodness\u00a0back into my life, but not mess with the original and all its nostalgia, I decided to spin it into a barbecue salmon<\/em> burrito bowl.<\/p>\n

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To do that, I used a Chicken of the Sea Barbecue Flavored Salmon Pouch<\/a>\u2014which is maybe the most convenient way to eat salmon, brown rice, a mix of kale, onion, and red pepper saut\u00e9ed with cumin, garlic powder, and chili powder, and a few burrito essentials: guacamole, pico de gallo, and a little nonfat greek yogurt to act as a good sour cream alternative. I left out the black beans and the cheese because we just simply don’t need them here–not for flavor or for fullness (the rice is whole grain, the veggies are full of filling fiber, and the salmon pouch has 13 grams of protein). Between the warm taco-seasoned veggies, the fresh flavor of pico, the brightness of cilantro and lime, and the mildly sweet barbecue salmon–every bite is a flavor buffet. You start to wonder why more of your meals don’t involve this many components–especially when all of the parts of this recipe can be refrigerated, reheated if necessary, and re-combined to make an amazing lunch.<\/p>\n

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October is National Seafood Month, and today–October 8th–is National Salmon Day! Chicken of the Sea<\/a> wants to spread some salmon love. Last year, they introduced the first line of flavored salmon pouches<\/a>–now available in Lemon Pepper, Barbecue, Sweet & Spicy, and Sriracha–making it easier and more convenient to eat this omega-3-packed fish.<\/span><\/p>\n

Free Coupon Just for You!<\/h4>\n

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To celebrate National Salmon Day,\u00a0Chicken of the Sea<\/a> is offering a coupon good for 1 FREE Chicken of the Sea Flavored Salmon Pouch that you can download at any time on October 8th only. to download the coupon!<\/span><\/p>\n

\u201cPink Up Your Lunch\u201d Giveaway<\/span><\/h4>\n

Leave a comment below and I\u2019ll randomly select one lucky reader to win a package that includes: \u00a0<\/span><\/p>\n