Ingredients
15 servings
salmon, wild caught
7.0
ounce(s)
Quinoa
1.0
bottle(s)
pineapple
0.125
whole
pepper, red
0.125
whole
scallions
0.125
bunch(es)
Sweet chili sauce
0.5
ounce(s)
asparagus
0.25
pound(s)
spinach, fresh
1.0
ounce(s)
tomatoes, grape
0.5
ounce(s)
cucumber
5.0
slice(s)
onion, red
0.06
whole
dressing, poppyseed
1.0
ounce(s)
Dietary Restrictions
Fish
Wheat / Gluten
Recipe Instructions
Cook Salmon in desired method (grill/griddle). Boil water (2 parts water to 1 part couscous), add salt and couscous-take off heat & cover. Allow to rest 5 minutes then "fluff" with a fork. Pineapple relish; small dice the pineapple, red pepper, sliced scallions-add sweet chili dressing and mix well. Steam, sauté, or grill asparagus Place spinach in a large bowl, add halved tomatoes, diced cucumber, and sliced red onion.