With June Gloom in full force here in San Francisco, I’ve started to dream about white sand beaches and warm breezes. So today we’re doing a tropical recipe: a spicy salmon over coconut cauliflower rice and topped with a delicious mango salsa!
I love anything with coconut rice. It gives a subtle sweetness and distinct tropical flavor to any dish. But unfortunately, it’s not the healthiest thing in the world. So I’ve lightened it up by using cauliflower rice instead! It really is the perfect substitute, and you can barely tell you’re not eating rice. While most frozen veggies taste like they’re frozen, cauliflower rice is one of the few exceptions I make. I’ve made it both fresh and frozen, and I can’t really tell the difference. Actually I sometimes prefer the frozen version as you don’t have to worry about accidentally over-chopping the fresh cauliflower in the food processor.
Ok onto the star of the dish – the spicy salmon! This is SO easy. A mixture of chili powder, cumin, paprika, garlic powder, and oregano is rubbed all over the salmon. Bake and you’re done! While I call it a spicy salmon, it’s really not that spicy, so it’s perfect for those who don’t want to be calling the fire department. If you want more of a kick, you can always add in a teaspoon of cayenne pepper to the spice mixture as well. This salmon is so versatile too – use it in tacos, on top of a salad, or even on its own with some veggies.
Finally, bring it all together with a simple, delicious mango salsa. I love anything with mango – it’s not too sweet and goes so well with some spice. The salsa is a mixture of chopped mango, avocado, jalapeno, cilantro, red onion and lime juice. Spicy, sweet, tangy…the perfect combination with the salmon and sweet coconut cauliflower rice.
Sadly this recipe was something I made up and not inspired by any travel. I guess that means I need to book a tropical vacation! 🙂
Wine Pairings for Spicy Salmon and Mango Salsa
- Viognier: This is one of my favorite white wines to pair with spicy food. It’s similar to Chardonnay but more floral and without the oaky characteristics. The mango and coconut of this dish should heighten the floral, fruity flavor of the wine.
- Riesling: Normally a bit on the sweeter side, a crisp Riesling will balance the heat and spicy flavors. Try to find one more on the dry side though so that the sweetness does not become overbearing.
Want more salmon recipes? Try these favorites!
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Spicy Salmon with Mango Salsa and Coconut Cauliflower Rice
- Total Time: 32 minutes
- Yield: 4 people 1x
Description
A simple tropical recipe of salmon and mango salsa, lightened up with coconut cauliflower rice.
Ingredients
- 4 6-ounce salmon filets
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups mango (fresh or frozen, diced)
- 2 large avocados (diced)
- ½ cup fresh cilantro (chopped)
- 2 jalapenos (seeded and finely chopped)
- ½ cup red onion (finely chopped)
- Juice of 2 limes
- Salt and pepper to taste
For the Coconut Cauliflower Rice
- 3 cups riced cauliflower (fresh or frozen and defrosted)
- 2 tablespoons coconut oil
- 1 cup full-fat coconut milk
Instructions
- Preheat the oven to 450 degrees fahrenheit.
- Line a baking sheet with aluminum foil. Place salmon filets on the baking sheet and brush with olive oil. Season salmon filets generously with salt and pepper.
- Whisk together the chili powder, cumin, paprika, garlic powder, and oregano in a small bowl and then rub the spice mixture all over the salmon filets.
- Place salmon in the oven and bake until it is cooked through, about 10-12 minutes.
- Meanwhile, make the salsa. Combine the mango, avocado, cilantro, jalapeno, red onion and lime juice in a bowl. Season with salt and pepper and set aside.
- To make the coconut rice, heat the coconut oil in a pan over medium-high heat. Add the cauliflower rice and sauté until tender, about 5 minutes.
- Stir the coconut milk into the cauliflower and cook until the rice is creamy and fragrant, about 4 minutes. Season with salt to taste.
- Serve the salmon over the cauliflower rice and topped with the mango salsa. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Entrées, Seafood
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