Flavor Plate?Serves: 4Serving Size: 1 plateIngredients:

• 4 3-ounce fillets of salmon
• 2 cups cooked brown rice
• ?Juice from 1 lemon
• ?4-6 cups raw baby kale and spinach
• ?Dash of extra virgin olive oil
• Salt and pepper, to taste
• ?2 cups mango salsa (recipe below)

Mango Salsa:?

• 1 peeled mango, diced
• 1 pasilla pepper, cored, seeded, and diced
• 1 tomato, cored, seeded, and diced
• ?Juice from 1 lemon
• ?1 tsp chopped cilantro
• Dash hot pepper sauce

Directions:Toss cooked brown rice with lemon juice and set aside.Heat a skillet with a dash of extra virgin olive oil, Sauté the greens until tender, seasoning with salt and pepper to taste.Grill the fish on foil with a bit of olive oil.Assemble all the mango salsa ingredients in a mixing bowl and stir well.Place 1/4 of the rice on a plate with 1/2 cup of the sautéed greens alongside it. Add the cooked salmon and drape it with a bit of the mango salsa, leaving more on the side. Repeat with the remaining 3 plates. Serve hot.Nutrition Information:Serves 4. Each serving contains 534 calories, 17 g fat, 3 g saturated fat, 0 g trans fat, 140 mg cholesterol, 155 mg sodium, 39 g carbohydrate, 4 g dietary fiber, 13 g sugar, and 13 g protein.Each serving also has 25% DV vitamin A, 114% DV vitamin C, 5% DV calcium, and 16% DV iron.Chef's Tips: This plate features the 5 basic flavors, which makes it a perfect way to enjoy the taste of eating great during Nutrition Month...

• Sour: MangoSalsa
• Bitter: Greens
• Salty: Brown Rice
• ?Sweet: Mango Salsa
• ?Umami: Salmon