Products Used in this Recipe

Yuca Fries, Crouton-Cut

Yuca Croutons with Green Salad & Roasted Salmon

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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)

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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