Fish n’ Chips Bowl

 

Just the most perfect light and delicious meal for a gorgeous summer day.

 

Yield: 4 servings

Recipe, styling, and photography by Mirel Freylich

Ingredients:

4 salmon fillets, cubed

 

Spice mixture

2 tablespoons olive oil

2 teaspoons onion soup mix

1 cube frozen basil

Salt and pepper, to taste

garlic powder, to taste

paprika, to taste

 

Salsa

2 plum tomatoes

2 Kirby cucumbers

1 orange pepper

1 mango

Wedge of red onion

 

Salsa dressing

2 tablespoons oil

1½ tablespoons lemon juice

1 tablespoon honey

Salt and pepper, to taste

1 bag waffle fries, baked according to package instructions

 

Directions:

Preheat oven to 350˚F. Toss salmon cubes in spice mixture and spread onto lined baking sheet. Bake for 15 minutes.

Dice all salsa components. Whisk dressing ingredients together and toss with salad.

To assemble, place fries, salmon cubes, and salsa together on a plate.