Go Back
–+ servings

Spiced Salmon with Mango Salsa and Cauliflower Rice

Smoky spiced sockeye salmon gets topped with a bright mango, red onion, cilantro, and lime salsa, then served with cheesy cauliflower “rice” and hominy. It looks restaurant-worthy but is refreshingly easy to pull off, because apparently dinner can be impressive without ruining your evening.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 large ripe mango peeled and diced
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon agave nectar
  • ¼ teaspoon kosher salt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 4 sockeye salmon fillets about 6 ounces each
  • 1 medium head cauliflower cut into florets
  • 1 cup drained hominy
  • ½ cup grated Parmesan cheese
  • 1 tablespoon dried chives

Instructions

  • Dice Mango: Peel the mango and cut the flesh away from the pit. Dice the mango into small pieces and place them in a medium mixing bowl.
  • Add Red Onion: Finely chop the red onion and add it to the bowl with the mango.
  • Add Cilantro: Chop the fresh cilantro and add it to the mango and red onion.
  • Sweeten and Season Salsa: Pour the agave nectar over the mango mixture. Sprinkle ¼ teaspoon kosher salt over the salsa ingredients.
  • Add Lime Juice: Pour the fresh lime juice over the mango mixture.
  • Mix Salsa: Stir until the mango, red onion, and cilantro are evenly coated. Set the salsa aside while preparing the salmon.
  • Make Spice Blend: Combine the smoked paprika, chili powder, cumin, and ½ teaspoon kosher salt in a shallow bowl. Stir until evenly blended.
  • Season Salmon: Place the salmon fillets on a work surface. Divide the spice mixture evenly among the four fillets and coat the tops thoroughly.
  • Sear Salmon: Heat a grill pan or large skillet over medium-high heat. Place the seasoned salmon in the hot pan and cook for about 3 to 4 minutes on the first side, until browned.
  • Flip Salmon: Turn the salmon carefully with tongs. Cook for another 2 to 4 minutes, until the salmon is browned and cooked through. Remove it from the heat and set aside.
  • Prepare Cauliflower: Cut the cauliflower into florets small enough to fit comfortably in the food processor.
  • Rice Cauliflower: Add the cauliflower florets to the food processor and pulse in short bursts until they resemble small grains of rice. Avoid processing them into a puree.
  • Add Hominy: Add the drained hominy to the food processor with the cauliflower.
  • Pulse Together: Pulse briefly until the hominy is chopped and distributed throughout the cauliflower while the mixture still has a rice-like texture.
  • Cook Cauliflower Rice: Transfer the cauliflower and hominy mixture to a large skillet over medium heat. Cook for about 5 to 7 minutes, stirring frequently, until the cauliflower is tender and the mixture is heated through.
  • Add Parmesan: Sprinkle the grated Parmesan over the cauliflower mixture. Stir until the cheese is evenly distributed and begins to melt.
  • Add Chives: Stir in the dried chives and cook for about 1 minute more. Remove the skillet from the heat.
  • Assemble: Divide the cauliflower “rice” among four serving plates and add one cooked salmon fillet to each plate.
  • Top With Salsa: Spoon the mango salsa generously over each salmon fillet and serve immediately.