SALSA-BAKED SALMON

Directions

1. Step 1

   To make SPANISH RICE: Bring water and Rosarita® Thick ‘n Chunky Salsa to a boil; add rice.

2. Step 2

   Bring to a simmer. Reduce heat to low; cover and cook for 20 minutes or until tender.

3. Step 3

   Hold warm for service.

4. Step 4

   To make SALMON: Saute chayote on an oiled flat top for 8 to 10 minutes or until tender.

5. Step 5

   Combine salsa, red peppers, corn and minced jalapenos in a bowl.

6. Step 6

   Pour half of salsa mixture into a greased hotel pan. Top with salmon filets; drizzle salmon with remaining salsa mixture.

7. Step 7

   Cover and bake at 350°F degrees for 7 to 10 minutes or until salmon flakes easily with a fork; reserve cooking liquid.

8. Step 8

   To make ONE PORTION: Arrange 1/2 cup rice and three or four chayote slices on a plate; top with salmon filet. Drizzle with 1/2 cup salsa cooking sauce and four or five jalapeno slices.

9. Step 9

   CHEF'S NOTE: If you are unable to find chayote squash, green and yellow zucchini would be a good substitute.