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SPICED SALMON WITH MANGO SALSA AND CAULIFLOWER RICE

Luke Fortin

Spiced Salmon with Mango Salsa and Cauliflower Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Grilled spiced salmon pairs perfectly with a chilled mango salsa. If you’re feeling adventurous, try the cauliflower “rice” on the side. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 mango and 1 small red onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 limes, for juice
1 tablespoon agave nectar (or honey)
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
1 lb sockeye (or coho) salmon fillet, skin removed
Cooking spray
1 head cauliflower (about 1 ½ lb)
1 (15.5-oz) can hominy, drained and rinsed
¼ cup grated Parmesan cheese
1 tablespoon dried chives, if desired

INSTRUCTIONS

  1. Preheat grill or grill pan to medium-high.

  2. Combine mango, onion and cilantro in a bowl. Squeeze limes for juice; add agave (or honey) and ¼ teaspoon salt. Mix well and set aside.

  3. Combine all spices and remaining ¼ teaspoon salt. Cut salmon into four equal pieces and wash hands. Coat both sides with cooking spray and spice mixture. Place salmon on grill and cook for 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). Serve with mango salsa.

  4. Cut cauliflower into florets and place in food processor; pulse until finely chopped (resembling rice). Transfer to medium bowl.

  5. Place hominy in same food processor bowl; pulse until finely chopped, then stir into cauliflower.

  6. Preheat large sauté pan on medium heat for 2-3 minutes. Place cauliflower mixture in pan and coat with cooking spray; cook and stir 2-3 minutes or until tender.

  7. Remove pan from heat; stir in cheese and chives. Serve.

NOTES

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

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