Bay Winds® Blackened Salmon Power Bowl
Bay Winds® Blackened Salmon Power Bowl
Directions
- Spray each side of the fish with pan spray then coat with Cajun seasoning. Refrigerate until service.
- Whisk together the raspberry vinaigrette and seafood hot sauce then reserve.
- In a bowl add cooked jasmine rice, chiffonade of romaine, cilantro, roasted vegetable and corn mixture, tomatoes, shredded carrots, cauliflower, strawberries, and shave yellow onion.
- Pour in raspberry vinaigrette mixture and toss to coat.
- Place in a pasta bowl sprinkle with queso fresco crumbles and top with the dollop of guacamole.
- Warm olive oil in sauté pan over medium high heat or on griddle. Cook salmon for 3-4 minutes per side then remove from heat.
- Place salmon on top of guacamole then sprinkle with green onion and serve.
Ingredients
- 1 ea. Bay Winds® salmon, 6 oz. portion
- 2 tbsp Magellan® Cajun seasoning
- 1 ea. Brilliance Pan Spray
- 1 1/2 tbsp Roma® Oil, Olive
- 2 cups Contigo® jasmine rice, prepared
- 3 tbsp Peak Fresh Produce® Cilantro, minced
- 2 oz. Village Garden® Raspberry Vinaigrette Dressing
- 1/2 tsp Contigo® seafood hot sauce
- 1/4 cup Peak Fresh Produce® Lettuce, Romaine Hearts, chiffonade
- 4 oz. Contigo® southwest fire roasted vegetable and corn blend
- 1/2 ea. Peak Fresh Produce® 5x6 tomato, cut into wedges
- 3 tbsp Peak Fresh Produce® Carrot(s), shredded
- 2 ea. Peak Fresh Produce® Cauliflower, Floret(s), blanched and broken apart
- 2 ea. Peak Fresh Produce® Strawberry(ies), sliced, stem removed
- 1/4 ea. Peak Fresh Produce® Onion(s), Yellow, shaved
- 2 tbsp Contigo® Cheese, Queso Fresco Crumble, for garnish
- 1 tbsp Contigo® Guacamole, chunky, for garnish
- 1 tsp Peak Fresh Produce® Onion(s), Green, thinly sliced on the bias for garnish
Chef Mark Smith - Corporate Chef, Business Development Manager, Performance Foodservice - Bowling Green,
