Salmon Verde Plate Recipe
Our signature Grilled Salmon served on a colorful plate of Citrus Slaw, Avocado, Green Chile Tomato Rice, Black Beans, and Charred Corn. Topped with Pickled Onion, Cilantro, and fresh Jalapeños. Served with Verde Salsa.
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Ingredients
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Grilled Salmon
Citrus Slaw
Green Chile Tomato Rice
Black Beans
Charred Corn
Toppings
Verde Salsa
Method
Grilled Salmon
- 1
- 2
Citrus Slaw
- 3
Prepare the Slaw
In a large bowl, combine green cabbage and carrots. In a separate bowl, whisk together orange juice, lime juice, honey, and salt. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
Green Chile Tomato Rice
- 4
Cook the Rice
In a medium saucepan, bring vegetable broth to a boil. Add the rice, green chiles, diced tomatoes, and salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is cooked through and liquid is absorbed.
Black Beans
- 5
Prepare the Black Beans
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add canned black beans (drained and rinsed) and cumin. Cook until heated through, about 5 minutes.
Charred Corn
- 6
Assembly
- 7
Assemble the Plate
On a large plate, layer the cooked Green Chile Tomato Rice, then add a portion of black beans, charred corn, and a generous serving of citrus slaw. Top the grilled salmon fillet with pickled onions, cilantro, and sliced jalapeños. Serve with a side of verde salsa.
