INGREDIENTS
4 oz
Sockeye salmon filet
1
Avocado, slices
1
Chipotle crema
1 tbsp
Cilantro
1
Large clove Garlic
1/4 cup
Heavy cream or coconut milk
1 tsp
Adobo sauce
1/2 cup
Black bean salsa
1/2 cup
Mayonaise
1/2 cup
Rice, cooked
2 tsp
Southwest seasoning
1 tbsp
Olive oil