Salmon with Fruit Salsa Roasted Asparagus and Brown Rice

Posted - Apr. 25, 2017 at 2:47 p.m.

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Recipe by Heber Rivera, Executive Chef/Intermountain Utah Valley Hospital

Salmon w/ Fruit Salsa Roasted Asparagus & Brown Rice Yield: 5 Servings Gluten & Dairy Free


1½ cups Fresh or Canned Pineapple,Diced

1½ each Fresh Orange,Peeled & Diced

1½ tbsp. Cilantro,Chopped

2½ tsp. Red Onion,Diced

1 tsp. Fresh Jalapeno,Seeded,Diced

1½ tbsp. Brown Sugar

1 tsp. Kosher Salt

¼ tsp. Black Pepper

2 tsp. Orange,Zest

5 each Atlantic Salmon,4 oz. Portion

3¾ cups Brown Rice,Cooked (per pkg instructions)

5 each Cilantro,Sprig

1¼ tsp. Orange Zest

Roasted Asparagus


1¼ lbs. Fresh Asparagus

1 tsp. Olive Oil

1 pinch Kosher Salt

1 pinch Black Pepper


1. In a bowl, mix together the pineapple, oranges, cilantro, red onion, and jalapeno. Let marinate, refrigerated for 1-2 hours.

2. Preheat oven to 325F.

3. In a bowl, combine the sugar, salt, pepper and orange zest. Rub mixture on top of salmon.

4. Bake for 12-14 minutes or until an internal temperature of 145F is reached. Roasted Asparagus

5. Preheat oven to 350F.

6. Lay asparagus out flat on a baking sheet.

7. Brush asparagus with the olive oil; season with salt and pepper.

8. Bake for 15 minutes or until tender.

Plate Assembly:

For each serving place salmon atop ¾ cup brown rice, top with ½ cup fruit salsa along with the roasted asparagus dived evenly. Garnish with orange zest and cilantro.

440 Calories/ 430 mg Sodium/ 26.5% Cal/Fat


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