Orange Chili Salmon Bowl
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ingredients

• 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

directions

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.