Flavor Plate
4 3-ounce fillets of salmon, grilled with a light spray of vegetable oil 400g cooked brown rice with juice of 1 lemonIngredients
- 4 3-ounce fillets of salmon, grilled with a light spray of vegetable oil
- 400g cooked brown rice with juice of 1 lemon added at end
- 100g baby kale and spinach
Allergens: Fish
Method
- mango salsa: 1 peeled mango, diced 1 pasilla pepper, cored, seeded, and diced 1 tomato, cored, seeded, and diced 1 lemon 1 tsp chopped coriander dash hot pepper
- Cook the brown rice according to the package directions. Add lemon juice from one lemon at the end.
- Saute the fresh baby kale and spinach in a dash of extra virgin olive oil and season with salt and pepper to taste.
- Grill the fish on foil with olive oil.
- Make the mango salsa by mixing the ingredients together in a bowl.
- Plate the meal as pictured, putting just a little mango salsa over the fish.
