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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
- 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).
- 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.
- 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.
- 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.
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%