This chef-inspired recipe is wild Pacific salmon encrusted with smoky honey chipotle crumbs.
Specifications
6/5 oz. servings
Outstanding quality seafood
0g trans fat per serving
Excellent source of protein
Ingredients
■ 6 Honey Chipotle Salmon Fillets
■1 cup Dole® Diced Pineapple, you may also use fresh
■¼ cup Wellsley Farms® Red Onion, diced
■¼ Red Bell Pepper, diced
■1 tsp. Fresh Cilantro, chopped
■1 tsp. Rozanno® extra virgin olive oil
■¼ cup ReaLime® lime juice, you may also use fresh
■4 cups Berkley and Jensen® White Basmatti Rice, you may also use white rice
■1 can Goya® Black Beans, drained
■½ lime, cut into wedges
Directions
1.Place over rack in center of overn.
2.Preheat oven to 375°F.
3.Place fillets on a metal baking sheet, leaving space between fillets.
4.Bake for 20-22 minutes or until fish flakes easily with a fork.
5.Combine pineapple, onion, red pepper, lime juice, cilantro, and oil in a medium bowl. Set aside.
6.Combine rice and beans in a large skillet. Heat until warmed through.
7.Place a heaping cup of rice and beans at top of plate.
8.Place 1 salmon fillet across center of plate.
9.Top fillet with salsa.
10.Garnish with lime wedge.
11.Repeat 3 times.
Note
■For food safety and quality, please follow these cooking instructions. Keep frozen until ready to prepare - do not refreeze.
■Since appliances vary, these cooking instructions are only a guideline. Fish is fully cooked when it reaches an internal temperature of 165°F
