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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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