Chili Lime Salmon Orzo
Serve salmon with a Mexican-style flair that romances the most subtle of notes in this dish. Mix vinaigrette and TABASCO® Brand Salsa Picante and marinate the salmon prior to poaching or baking. Chill before placing atop fresh vegetables and mix the pasta with some more dressing.
To learn more about TABASCO® Brand Salsa Picante in foodservice, click here.
To learn more about TABASCO® Brand Salsa Picante in foodservice, click here.
Salsa Picante
Servings:
6 Servings
Prep Time:
25 minutes
Ingredients
6 each salmon
1 lb dry orzo pasta
1 lb roasted vegetables
16 oz chili lime vinaigrette
4 oz TABASCO® Brand Salsa Picante
¼ cup chopped fresh cilantro
2 cups fresh kale
Preparation
Cook pasta as directed. Cool and reserve. Mix together the vinaigrette and TABASCO® Salsa Picante and reserve. Using ¼ cup of already mixed dressing marinate the salmon for at least 1 hour. Poach or bake until cooked and chill for service. Heat the vegetables passed the kill point and cool. Mix the pasta with the remaining dressing.
Assemble. Use 1 piece of salmon per order and fold into 1/6 of the pasta mixture and serve. Garnish with fresh cilantro.
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You will need:
Salsa Picante
