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Salmon w/ Fruit Salsa Roasted Asparagus and Brown Rice
SALMON W/ FRUIT SALSA
1½ c Fresh Pineapple, Diced
1½ c Fresh Orange Sections, Diced
1½ T Fresh Cilantro, Chopped
2½ tsp Red Onion, Diced
1 tsp Jalapeno, De-Seeded, Diced
1½ T Brown Sugar
1 tsp Kosher Salt
½ tsp Black Pepper
2 tsp Orange Zest
5 ea Atlantic Salmon
3¾ c Brown Rice, Cooked (Following pkg directions, omitting salt)
5 ea Cilantro Sprigs
1¼ tsp Orange Zest
ROASTED ASPARAGUS
1¼ lb Fresh Asparagus
½ tsp Olive Oil
¼ tsp Kosher Salt
¼ tsp Black Pepper
DIRECTIONS
SALMON W/ FRUIT SALSA
In a bowl, mix the pineapple, oranges, cilantro, red onion and diced jalapeno; refrigerate.
Preheat oven to 325F.
In another bowl, combine the sugar, salt, pepper and orange zest, rub mixture on salmon.
Bake the salmon for 10-12 minutes, or until an internal temperature of 145F is reached.
ROASTED ASPARAGUS
Preheat oven to 350F. Lay asparagus out flat on a baking sheet. Rub asparagus with olive oil and season with salt and pepper.
Bake for 15 minutes or until the asparagus is tender.
PLATE ASSEMBLY
For each serving, place salmon filet atop ¾ cup brown rice, topped with ½ cup fruit salsa, along with the asparagus divided equally between all 5 servings.
Garnish with cilantro and orange zest.
