Sunday, July 31, 2016

Spiced Salmon with Mango Salsa and Cauliflower "Rice"

Greetings, again!

It's been a difficult month but I have some recipes I've been wanting to share.  I'm still having computer problems so I'm having to copy photos from other sources.  Probably a good thing since I'm not a very good photographer.

Also, Jim has been working out of state for several months and, therefore, I'm just not doing much cooking.  But I want to keep a record for myself of those really outstanding recipes I don't want to forget.

And this one really tops the list.  Another demo from Publix, this is the simplest and one of my favorite salmon recipes.  Our Publix happens to have sockeye salmon on sale and it's the best I've had in a long time.  I've already made this recipe three times in the last two weeks.  And I've actually simplified it by simply spraying the fillet with cooking spray and then just sprinkling both sides with smoked paprika, cumin, and salt.  The complete recipe is below.

And this cauliflower "rice" recipe is wonderful!!!  The cauliflower gives you that bit of texture and the hominy really adds a new flavor dimension.  The cheese and chives really round it out.


1 mango
1 small red onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 limes, for juice
1 tablespoon agave nectar (or honey)
1/2 teaspoon kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 lb sockeye (or coho) salmon fillet, skin removed
Cooking spray  

Preheat grill (or grill pan).  Peel mango and cut into 1/4" cubes (1 cup).  Chop onion (2 Tbsp) and cilantro.  Squeeze limes for juice (1 1/2 Tbsp).  Combine mango, onion, cilantro, lime juice, agave, and 1/4 tsp salt.

Combine all spices and remaining 1/4 tsp salt.  Cut salmon into four equal pieces.  Coat both sides of salmon with spray and spice mixture.  Place salmon on grill (or in grill pan); grill 3-4 minutes on each side or until salmon is 145F (or opaque and separates easily).  (Or bake salmon in oven preheated to 400F for 8-10 minutes.) 

Serve mango salsa over salmon.

Cauliflower "Rice"                        

1 head cauliflower (about 1 1/2 lb)
1 (15.5-oz) can hominy, drained and rinsed
Cooking spray
1/4 cup grated Parmesan cheese
tablespoon dried chives

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

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

Preheat large saute pan on medium 2-3 minutes.  Place cauliflower mixture in pan and coat with spray; cook and stir 3-4 minutes or until tender.  Remove pan from heat; stir in cheese and chives.  Serve.


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