Meal Kit: Grilled Salmon & Cilantro Lime Riced Cauliflower Bowls


  • 2 4-oz. portions Harbor Banks® Salmon, cooked
  • 8 oz. Chef’s Line® Portioned Cilantro Lime Riced Cauliflower
  • 4 oz. Sliced Cucumber Ribbons, with sliced red onions
  • 4 oz. Monarch® Miso Ginger Dressing
  • 1 oz. Toasted Peanuts, Crushed
  • 2 T Cilantro
  • 2 ea. Lime Wedges


Restaurant Preparation:

  1. Bake Salmon , season with salt and pepper, lightly drizzle olive oil , Package salmon pieces in Foil pan with lid
  2. Slice Cucumbers, Red Onions and Limes, Package in 8 oz. deli containers
  3. Portion in individual fiber soufflé cup , cilantro, peanuts and lime wedges.

Assemble kit with additional supplies and hold chilled in cooler for pickup.

Assemble at home:

  1. Microwave cilantro lime riced cauliflower in bag for 4-5 minutes at medium-high wattage. Do not pierce bag.
  2. Reheat salmon if desired and place atop cauliflower.
  3. Garnish with cucumber ribbons, onions, peanuts and lime wedge. Drizzle with dressing and enjoy.

Supplies for Meal Kit:

Monogram® Tamper Evident Bag
Small foil pan with lid
4-oz. soufflé cup with lid
Monogram Wheat Fiber Soufflé Cup with lid
8-oz. deli container with lid
Monogram Sustainable Cutlery Kit
Monogram Individual Hand Sanitizer Gel

Kit serves 2.

Click below to download an at-home instructions template for this recipe that you can include in your customers' meal kit orders. Please view this template in "Print Layout" when opening in Word.