Simple & delicious. Sustainably sourced salmon is marinated in a mild & flavourful southwest seasoning blend. Paired with our house made, juicy mango peach salsa.
Cooking: Stovetop or Grill; 40 minutes.
1. Bring 3 cups (1.5 cups for half order) of water to a
boil over medium high heat. Add the basmati or
brown rice and stir. Reduce heat to low and cover.
Cook for 20 minutes or until water has all been
absorbed and is tender.
2. While rice cooks, preheat your barbeque grill to
medium high heat. Place salmon on the grill and
cook for 10-15 minutes until internal temperature
reaches 145F. Discard marinade.
Alternatively, salmon can cook on a greased pan
in 400° oven for 12-15 minutes.
3. Open peach and mango salsa. Serve the salsa on top
of the chicken with the rice on the side.
Ingredients: salmon, basmati or brown rice, mango, peaches, lime juice,
olive oil, cilantro, red onion, honey, green onion, garlic, jalapeno peppers,
onion powder, chipotle sauce, salt