Coconut Curry Salmon with Jasmine Rice
Salmon served over jasmine rice and topped with a rich coconut curry sauce made with ginger, red curry paste, coconut milk, fish sauce, sriracha, and a splash of lime juice. Paired with a garden salad.
Servings: 4
Allergens: Fish, Shellfish (Anchovy, Shrimp), Coconut
Ingredients: Coconut Curry Sauce, Salmon, Jasmine Rice, Garden Salad, Balsamic Dressing, Lime Wedges, Cilantro
Heating Instructions: Remove lids. Covered with foil, in a 350F oven heat salmon and rice for 20-30 minutes or until heated through. Garnish with cilantro and limes.
Add-on items from our catering menu
Scratch made cupcakes in a variety of flavors, including Raspberry Poppy Seed, Chocolate Lover's, Carrot, and Lemon Burst.
A nourishing salad loaded with nine superfoods and finished with a green tea and pomegranate dressing.
Fresh and flavorful green salads for the whole crew. Choose from Classic Caesar or Garden Vegetable.
A kale salad featuring plenty of vegetables, pepitas and almonds, and golden raisins in a cider vinegar maple dressing.
More Desserts & Sides
4 oz – Pate Choux filled with a dollop of vanilla custard wrapped in whipped cream dipped in chocolate ganache.
