Pan-seared on a bed of turmeric rice, sautéed spinach, zucchini, sliced mushrooms and onions. Served with a sauce made with roasted poblano peppers, tomatillos, avocado, scallions and cilantro. Topped with crispy sweet-potato shoestrings. Wild-caught salmon from Alaska is considered a “Best Choice” and is certified as sustainable to the standard of the Marine Stewardship Council.