Chile-Glazed Salmon with Avocado Salsa & Mexican Cauli-Rice

Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.
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  • 4Servings

Ingredients

AVOCADO SALSA

  • 2 avocados, peeled, pitted and diced

    1 cup diced bell pepper (mix of red and yellow)

    ¼ cup chopped fresh cilantro

    3 tbsp fresh lime juice

    2 tbsp olive oil

    ¼ tsp sea salt

DRESSING

  • 2 tbsp raw honey

    1 tbsp sriracha

    1 tsp lime zest + 1 tbsp fresh lime juice

CAULI RICE

  • 1 tbsp olive oil

    ¼ red onion, chopped

    1 clove garlic, minced

    1 tsp each ground cumin and chipotle chile powder

    5 cups riced cauliflower

    3 roma tomatoes, diced

    ¼ tsp sea salt

    ¼ cup fresh chopped cilantro

SALMON

  • 1 tbsp olive oil

    4 4-oz skin-on wild salmon fillets

Preparation

1. In a large bowl, mix together all salsa ingredients and set aside. In a small bowl, mix together all dressing ingredients and set aside.

2. Prepare cauli-rice: In a large skillet on medium-high, heat oil. Add onion and sauté for 3 minutes. Add garlic, cumin and chile powder and cook 1 minute, until fragrant. Add cauliflower rice, tomatoes and salt; sauté for 5 to 7 minutes, until cauliflower is tender. Stir in cilantro.

3. Cook salmon: Preheat oven to 400°F. In a medium ovenproof skillet on medium, heat oil. Add salmon skin side up. Sear 2 minutes; flip over and sear 2 minutes more. Spoon 1 tbsp dressing mixture over each fillet. Transfer to oven for 6 to 8 minutes, until cooked through.

4. Divide cauli rice between 4 plates. Top with salmon and salsa.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 528
  • Carbohydrate Content: 32 g
  • Cholesterol Content: 53 mg
  • Fat Content: 34 g
  • Fiber Content: 12 g
  • Protein Content: 30 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 404 mg
  • Sugar Content: 16 g
  • Monounsaturated Fat Content: 22 g
  • Polyunsaturated Fat Content: 5 g