I could write a few things about this dish, but I think its most winning endorsement would be this: Last Friday I offered to order pizza for dinner from our favorite spot, my husband considered the option and then asked me if we could have this instead. Yes, you heard that right. This dish trumped the glorious soppressata and sausage pizza from Olivella’s. Bonus points for this dish because you can snack on the salsa while you finish the rest of it!
Serves 2-4 depending on the size of your salmon fillet.
Ingredients:
For the salmon
2, 8 oz or 4, 4 oz salmon fillets
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne (you can use more if you have the stomach for it—I do not!)
2 teaspoons of lime zest
1 tablespoon of olive or avocado oil
1/2 of a lime for finishing out of the oven
For the salsa:
1 peeled and diced mango, yielding 1 cup (Tip: Just like I advocate for when working with peaches, you have to squeeze the mango meat off the giant seed in the middle of the fruit! Once you have cut off all you can, place the seed in your hand and give it a good squeeze over a bowl. Using the fruit and the juice that comes out for the salsa!)
1 large avocado diced
1 small red onion diced
1 peeled and diced small grapefruit (I like to use Ruby Red!) yielding about 1 cup
1/2 cup chopped cilantro
1/8 cup (2 tablespoons) lime juice
1/2 teaspoon kosher salt
Optional: 1 seeded and chopped jalapeno
For the cauliflower rice:
10 oz riced cauliflower (if yours is in in the 16oz size, no problem just double the following ingredients!)
1 tablespoon avocado oil
1/8 cup lime juice
1/3 cup chopped cilantro
Method:
Let’s start with our salsa so it can marinate in the fridge while we prepare the rest or you can have a ready made side snack!
Combine all of the salsa ingredients into a bowl and mix them together. Taste for additional salt or lime juice. Cover and place in the fridge. Or grab the tortilla chips, you know what to do!
Preheat oven to 400 degrees.
Mix salmon seasoning together and pat salmon filets dry.
Place fish on a foil-lined baking sheet, drizzle oil on top of the fish, and divide seasoning evenly between the fillets and sprinkle on top.
Bake for 12-15 minutes. For well-done salmon, cook until the center reaches 145 degrees and for medium salmon cook until it registers 125 degrees. Smaller fillets will cook faster so, check them more often!
While the salmon cooks, time to start on your cauliflower rice. In a skillet on medium heat, add your oil and then your cauliflower rice and toss. Cover with a lid so the cauliflower can steam, checking it every couple minutes and stirring. Once cauliflower rice is tender (the time will vary based on if yours is frozen or fresh), add lime juice and cilantro. Take off heat immediately and cover with a lid so it will not dry out. If your cauliflower is frozen and calls to be steamed in the microwave—you can do that! Once out of the microwave and ready to open, pour the cauliflower into a bowl with the lime and cilantro and cover so you can trap the steam and help the flavors intensify. Remember: time + temperature = flavor.
Once salmon is cooked through, drizzle the filets with the juice of half a lime and get ready to serve.
Lay down the cauliflower rice at the bottom of the plate/bowl, add salmon filet on top, and then add salsa. Garnish with cilantro and a lime wedge or two!
Enjoy!