

Flavor Plate?
Serves: 4
Serving Size: 1 plate
Ingredients:
- 4 3-ounce fillets of salmon
- 2 cups cooked brown rice
- ?Juice from 1 lemon
- ?4-6 cups raw baby kale and spinach
- ?Dash of extra virgin olive oil
- Salt and pepper, to taste
- ?2 cups mango salsa (recipe below)
Mango Salsa:?
- 1 peeled mango, diced
- 1 pasilla pepper, cored, seeded, and diced
- 1 tomato, cored, seeded, and diced
- ?Juice from 1 lemon
- ?1 tsp chopped cilantro
- Dash hot pepper sauce
Directions:
Toss cooked brown rice with lemon juice and set aside.
Heat a skillet with a dash of extra virgin olive oil, Sauté the greens until tender, seasoning with salt and pepper to taste.
Grill the fish on foil with a bit of olive oil.
Assemble all the mango salsa ingredients in a mixing bowl and stir well.
Place 1/4 of the rice on a plate with 1/2 cup of the sautéed greens alongside it. Add the cooked salmon and drape it with a bit of the mango salsa, leaving more on the side. Repeat with the remaining 3 plates. Serve hot.
Nutrition Information:
Serves 4. Each serving contains 534 calories, 17 g fat, 3 g saturated fat, 0 g trans fat, 140 mg cholesterol, 155 mg sodium, 39 g carbohydrate, 4 g dietary fiber, 13 g sugar, and 13 g protein.
Each serving also has 25% DV vitamin A, 114% DV vitamin C, 5% DV calcium, and 16% DV iron.
Chef's Tips:
This plate features the 5 basic flavors, which makes it a perfect way to enjoy the taste of eating great during Nutrition Month...
- Sour: MangoSalsa
- Bitter: Greens
- Salty: Brown Rice
- ?Sweet: Mango Salsa
- ?Umami: Salmon
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.