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Quick Salmon Rice Bowl Total Time: 20 minutes | Serves: 4 wwiLD CAUGHT PINK SALMON mm 1 (16 02) package 1% cups Essential 1 bag Birds Eye® lavocade, pitted, Sriracha mayo Arctic Shores Wild Everyday Instant Steamfresh Broccoli, peeled, sliced Caught Pink Salmon Brown Rice Carrots, Sugar Snap Peas Fillets, thawed and Water Chestnuts DIRECTIONS 1 Prepare rice according to package directions. 2 Place fish fillets on baking sheet lined with aluminum foil and season with salt and pepper to taste. Bake in a preheated 425°F oven until fish flakes easily with a fork (about 10 minutes per inch of thickness).” 3 Microwave Broccoli, Carrots, Sugar Snap Peas and Water Chestnuts according to package directions 4 Divide rice into serving bowls. Top with salmon, veggies, avocado, and any optional toppings. Drizzle with sriracha mayo and serve. + PLUS UPS Sesame seeds Chile crisp Chopped scallions “Be sure to fully cook fish to an internal temperature of 145°F or higher before serving.
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