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Recipes
Ancho Salmon with Corn Relish and Avocado Rice
4 servings
35 minutes total

Ingredients

  • 2 tablespoons ancho (or chili) powder
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ¾ teaspoon kosher salt, divided
  • 4 (6 oz) salmon fillets, skin removed (about 1 ½ lb)
  • 1 tablespoon + ¼ cup canola oil, divided
  • 2 ears yellow corn
  • ¼ bunch fresh cilantro
  • 2 green onions
  • 1 small jalapeño pepper
  • 1 tablespoon honey
  • ¼ cup lime juice
  • 1 (10 oz) package frozen savory herb riced cauliflower
  • 2 Hass avocados

Steps

    1. Preheat grill (or grill pan) on medium. Combine ancho powder, brown sugar, cinnamon, and ½ teaspoon salt on plate. Coat salmon with 1 tablespoon oil, then press both sides of salmon into ancho mixture until evenly coated (wash hands).
    2. Place corn on grill; cook 8 minutes, turning occasionally, then move over indirect heat and cook 6 more minutes or until crisp-tender. Place salmon on grill with corn; cook 3–4 minutes on each side until flesh is grill-marked and center is 145°F.
    3. Chop cilantro (¼ cup), green onions, and jalapeño (remove seeds and membranes, if desired). Combine in medium bowl: honey, lime juice, cilantro, green onions, jalapeños, and remaining ¼ teaspoon salt; whisk in remaining ¼ cup oil until blended.
    4. Remove corn kernels from cobs and stir into honey mixture. Microwave cauliflower rice following package instructions. Halve avocados, remove pits and flesh, and cut flesh into small cubes; stir (fold) into rice. Divide rice among serving plates; top with salmon and corn relish. Serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 610, Total Fat 37g, Sat Fat 4.5g, Trans Fat 0g, Chol 105mg, Sodium 760mg, Total Carb 26g, Fiber 6g, Total Sugar 13g, (Incl. 7g Added Sugars), Protein 49g, Vitamin D 140%, Calc 4%, Iron 10%, Potassium 25%