Citrus Grilled Salmon Bowl

Shelf Life: N/A
Portion/Serving: 1 each
Revision Date: Feb 26, 2017
Add Ons: N/A
Availability: Ala Carte, IRD

Preheated combi oven set to convection, low fan, 350°F.

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.


1 each Cuisine Solutions Grilled Salmon Breast, thawed
8 oz. Cuisine Solutions Quinoa Blend
fl. oz. House vinaigrette
3 oz. Roasted cherry tomatoes
oz. Braised kale mix
2 oz. Chickpeas, drained, rinsed
oz. Roasted red peppers, seeded, cut in ¼" strips
2 ea. Grilled lemon wedge
2 tbsp. Smoked yogurt
1 tsp. Chives, minced
Water, As Needed
Olive oil, As Needed


  • Portion Scale
  • Sizzle Platter
  • Squeeze Bottle with Olive Oil
  • 1 oz. Ladle
  • Sauté Pan


  1. Lightly oil a sizzle platter and place salmon on it. Squeeze 1 wedge of grilled lemon juice over salmon.  
  2. Place pile braised kale next to salmon, crush roasted tomatoes over pile of kale. Drizzle over all with olive oil. Place sizzle platter in oven, roast until heated thoroughly, 7 minutes.
  3. Place sauté pan over medium heat, add 2 tbsp. water and the quinoa. Heat thoroughly, stirring occasionally. When hot stir in house vinaigrette. Remove from heat and spoon into center of service bowl.
  4. Remove salmon and vegetables from oven. Place salmon on edge of quinoa, following curve of bowl. 
  5. Plate as shown in photo piles of each item over quinoa.
    • Chickpeas
    • Kale with crushed roasted tomatoes
    • Roasted red pepper.
  6. Top Salmon with remaining grilled lemon wedge, dollop of smoked yogurt, and garnish with chives, serve immediately.