Description
A simple tropical recipe of salmon and mango salsa, lightened up with coconut cauliflower rice.
Ingredients
Scale
- 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