Avocado Mango Salmon + Coconut Cauli-Rice

serves 4

What You Need
For the Salmon
4 salmon filets
3 TBS olive oil
2 TSP lime zest
3 TBS fresh lime juice
3 garlic cloves, minced
Salt and pepper to taste

For the Avocado Mango Salsa
1 mango, peeled and diced
1/2 cup green pepper, diced
1/4 cup fresh cilantro, chopped
1/3 cup red onion, diced
1 avocado, diced
1 TBS fresh lime juice
1 TBS olive oil
1 TBS coconut water
Salt and pepper, to taste

For the Coconut Cauli-Rice
1 TBS coconut oil
1 head cauliflower, riced
1 can full fat coconut milk
1 cup unsweetened coconut flakes
1/4 cup fresh lime juice 
4 TSP lime zest
1/2 cup fresh cilantro, chopped

Cilantro, chopped
Lime wedges

For the Salmon
1. In an oven safe baking dish, whisk together the olive oil, lime zest, lime juice, garlic and season with salt and pepper. 
2. Place salmon into dish and give them a swirl to fully coat. Let marinate at least an hour, flipping half way through. 
3. Once you are almost done marinating, preheat the oven to 425°. Cook salmon in oven for 10-12 minutes or until flaky. Keep warm.

For the Avocado Mango Salsa
1. In a medium bowl, combine mango, pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water. 
2. Season with salt and pepper and place in fridge.

For the Coconut Cauli-Rice
1. If you haven't already, rice your cauliflower in a food processor or high speed blender.
2. Heat olive oil in a skillet over medium heat. Once warm, add in the riced cauliflower and cook for 5 minutes. 
3. Stir in the coconut milk, shredded coconut, and 3 TSP lime juice and bring mixture to a low boil.
4. Reduce heat to low and let simmer for 10 minutes, or until most of the moisture is absorbed.
5. Stir in the remaining lime juice, lime zest, and fresh cilantro. Cook until everything is heated and most of the lime juice is absorbed. 
6. Season with salt and pepper.

1. Place coconut cauli-rice onto desired serving dish. 
2. Top with salmon and then mango avocado salsa. 
3. Garnish with fresh cilantro and a lime wedge. Enjoy!


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