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Mango Habanero Apple Butter Glazed Salmon Power Bowl

Mango Habanero Apple Butter Glazed Salmon Power Bowl

This brown rice bowl is topped with sweet and spicy Apple Butter Fusion glazed salmon and loaded with lots of veggies for a nutritious lunch or dinner main.


Mango Habanero Apple Butter Glazed Salmon Power Bowl

Ingredients

Servings: 24

Quick Pickled Cucumbers:

6 cups (1 lb 11 oz) sliced cucumbers

3 cups (24 oz) rice wine vinegar

1 tbsp (0.6 oz) salt

1 tbsp (0.4 oz) granulated sugar

 

Salmon Power Bowl:

24 salmon fillets (4 oz each)

1 tbsp (0.6 oz) salt

3 cups (2 lb 4 oz) Musselman’s® Apple Butter Fusions Mango Habanero flavor, divided

16 cups (9 lb) cooked brown rice

1/2 cup (4 oz) sesame oil

1/2 cup (4 oz) rice wine vinegar

6 cups (2 lb 4 oz) shelled edamame

6 cups (1 lb 8 oz) matchstick carrots

1 1/2 cups (5.4 oz) sliced green onions

1/2 cup (2.3 oz) toasted sesame seeds

Method

  1. Quick Pickled Cucumbers: Toss together cucumbers, rice wine vinegar, salt and sugar; let stand for 1 hour. (Can be covered and refrigerated for up to 8 hours.)
  2. Salmon Power Bowl: Preheat oven to 425°F. Season salmon with salt; brush each fillet with 1 tbsp Musselman’s® Apple Butter Fusions Mango Habanero flavor. Arrange on parchment paper–lined baking sheets, about 2 inches apart. Bake for 10 to 12 minutes or until internal temperature reaches 145°F. Toss together rice, sesame oil and rice wine vinegar.
  3. Serve 3/4 cup cooked rice per serving. Top each serving with fillet of salmon, 1/4 cup edamame, 1/4 cup carrots, 1/4 cup pickled cucumbers, 1 tbsp green onions and 1 tsp sesame seeds. Drizzle 1 tbsp remaining Musselman’s® Apple Butter Fusions Mango Habanero flavor over each bowl.

Tip: Serve power bowls with soy sauce or gluten-free tamari sauce and pickled ginger on the side if desired.


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