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
