Spiced Salmon with Mango Salsa and Cauliflower Rice

Ingredients

• Cauliflower "Rice"
• 1 head cauliflower (about 1 ½ lb)
• 1 (15.5 oz) can hominy
• Cooking spray
• ¼ cup grated Parmesan cheese
• 1 tablespoon dried chives
• Spiced Salmon with Mango Salsa
• 1 mango
• 1 small red onion
• 3 tablespoons fresh cilantro
• 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

Cooking sequence

1. Prepare salmon recipe through step 1 (5 minutes)
2. Prepare cauliflower (15 minutes)
3. Complete salmon; serve (10 minutes)

Cauliflower "Rice"

1. Cut cauliflower into florets and place in food processor bowl; pulse until finely chopped (resembling rice). Transfer to medium bowl.
2. Drain and rinse hominy, then place in same food processor bowl; pulse until finely chopped and stir into cauliflower.
3. Preheat large sauté 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.

Spiced Salmon with Mango Salsa

1. Preheat grill (or grill pan). Peel mango and cut into 1/4-inch cubes (1 cup). Chop onion (2 tablespoons) and cilantro. Squeeze limes for juice (1 ½ tablespoons). Combine mangos, onions, cilantro, lime juice, agave, and ¼ teaspoon salt.
2. Combine all spices and remaining salt. Cut salmon into 4 equal pieces. Coat both sides of salmon with spray and spice mixture (wash hands). Place salmon on grill (or in grill pan); grill 3–4 minutes on each side and until flesh is opaque and flakes easily. Serve mango salsa over fish.
3. Note: To bake, preheat oven to 400°F and bake salmon 8–10 minutes until flesh is opaque and flakes easily. Always check fish for bones and cook to an internal temperature of 145°F.