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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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