Orange Chili Salmon Bowl
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  • 1 oz zucchini, cut into ¾" half moons, roasted
  • 1 oz yellow squash, cut into ¾" half moons, roasted
  • 1/2 cup baby spinach leaves, raw
  • 2 tbsp edamame beans, roasted
  • 1/2 cup brown rice, steamed
  • 2 tbsp roasted red peppers, diced ½"
  • 1 tbsp pepitas
  • 4 slices avocado
  • 1.5 fl oz Orange Sauce (KG5014HG)
  • 1 fl oz Lemon Vinaigrette (KE2956-2)
  • 1 each 4 oz salmon fillet, skinless
  • 3 fl oz Serrano Chili Vinaigrette


  1. Brush salmon fillet with Orange Sauce (KG5014HG) and roast in a 400° oven until desired temperature (about 8 minutes).
  2. *reserve the remaining Orange Sauce for plating.
  3. Toss edamame, yellow squash and zucchini with Lemon Vinaigrette (KE2956-2) and roast on a tray in a 400 degree oven for 4- 6 minutes.
  4. Toss warm roasted vegetables in a bowl with the rice, spinach, red peppers and Serrano Chili Vinaigrette.
  5. Plate rice and vegetables mix into a serving bowl.
  6. Top vegetables and rice with avocado and pepitas.
  7. Place salmon fillet on top of salad and re-glaze with Orange Sauce (KG5014HG).
  8. Serve.

Serrano Chili Vinaigrette


  1. Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.