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Yuca Croutons with Green Salad & Roasted Salmon

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Ingredients

For the Yuca Croutons

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)

Preparation

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.

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