Ingredients
For the Yuca Croutons
- 1 bag Tio Jorge® Yuca Croutons
- Vegetable oil for greasing tray
- Light sprinkle of salt or chopped parsley (optional)
For the Roasted Salmon
- 4 salmon fillets (4–5 oz portions)
- 2 tbsp olive oil or canola oil
- 1 tsp low-sodium soy sauce or citrus glaze (optional)
- ½ tsp garlic powder
- Salt and pepper to taste
For the Salad
- 6-8 cups mixed greens (e.g., romaine, spinach, arugula)
- 1 cup chopped romaine or iceberg for crunch
- Light vinaigrette or lemon juice (served on side for diet control)
Instructions
Bake the Salmon
- Preheat oven to 400°F (204°C).
- Brush salmon with oil and season lightly. Optional glaze or citrus can be added.
- Place on a parchment-lined tray and roast for 12–15 minutes, or until salmon reaches 145°F (63°C) internal temp.
- Hold warm until plating.
Bake Tio Jorge® Yuca Croutons
- Preheat oven to 400°F (204°C).
- Generously grease a sheet pan with vegetable oil.
- Spread frozen yuca croutons in a single layer
- Bake for ~12 minutes, until light golden brown and crispy.
- Optional: Toss with parsley or seasoning blend post-bake.
- Hold warm and dry for service.
Assemble the Salad
- Toss greens and optional vegetables together.
- Plate ~2 cups of salad mix per portion.
- Add roasted salmon fillet on top.
- Sprinkle with a small handful (8–10 pieces) of warm Tio Jorge® Yuca Croutons for added texture.
- Serve with dressing on the side.
Tried this recipe?Let us know how it was!