4
N/A
30 minutes
Cauliflower “Rice”
1 head cauliflower (about 1 1/2 lb)
1 (15.5 oz) can hominy
cooking spray
1/4 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)
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
Cooking Sequence
- Prepare salmon recipe through step 1 (5 minutes)
- Prepare cauliflower (15 minutes)
- Complete salmon; serve (10 minutes)
Cauliflower Rice
- Cut cauliflower into florets and place in food processor bowl; pulse until finely chopped (resembling rice). Transfer to medium bowl.
- Drain and rinse hominy, then place in same food processor bowl; pulse until finely chopped and stir into cauliflower.
- 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
- 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 1/2 tablespoons). Combine mangos, onions, cilantro, lime juice, agave, and 1/4 teaspoon salt.
- 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.
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.
Apron’s Advice
Complete your meal with fresh salad blend and sugar-free pudding for dessert.
Choose fresh sockeye salmon during late summer months. During other times of the year, you can use fresh coho or frozen sockeye salmon.
Cauliflower Rice
CALORIES (per 1/4 recipe): 110; FAT: 3g; SAT FAT: 1g; TRANS FAT: 0g; CHOL: 5mg; SODIUM: 360mg; CARB: 18g; FIBER: 5g; SUGARS: 5g; PROTEIN: 6g; VIT A: 2%; VIT C: 120%; CALC: 6%; IRON: 6%
Spiced Salmon with Mango Salsa
CALORIES (per 1/4 recipe): 200; FAT: 7g; SAT FAT: 1g; TRANS FAT: 0g; CHOL: 55mg; SODIUM: 230mg; CARB: 12g; FIBER: 1g; SUGARS: 10g; PROTEIN: 26g; VIT A: 20%; VIT C: 30%; CALC: 2%; IRON: 6%
Cauliflower “Rice”
1 head cauliflower (about 1 1/2 lb)
1 (15.5 oz) can hominy
cooking spray
1/4 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)
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
Cooking Sequence
- Prepare salmon recipe through step 1 (5 minutes)
- Prepare cauliflower (15 minutes)
- Complete salmon; serve (10 minutes)
Cauliflower Rice
- Cut cauliflower into florets and place in food processor bowl; pulse until finely chopped (resembling rice). Transfer to medium bowl.
- Drain and rinse hominy, then place in same food processor bowl; pulse until finely chopped and stir into cauliflower.
- 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
- 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 1/2 tablespoons). Combine mangos, onions, cilantro, lime juice, agave, and 1/4 teaspoon salt.
- 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.
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.
Apron’s Advice
Complete your meal with fresh salad blend and sugar-free pudding for dessert.
Choose fresh sockeye salmon during late summer months. During other times of the year, you can use fresh coho or frozen sockeye salmon.
Cauliflower Rice
CALORIES (per 1/4 recipe): 110; FAT: 3g; SAT FAT: 1g; TRANS FAT: 0g; CHOL: 5mg; SODIUM: 360mg; CARB: 18g; FIBER: 5g; SUGARS: 5g; PROTEIN: 6g; VIT A: 2%; VIT C: 120%; CALC: 6%; IRON: 6%
Spiced Salmon with Mango Salsa
CALORIES (per 1/4 recipe): 200; FAT: 7g; SAT FAT: 1g; TRANS FAT: 0g; CHOL: 55mg; SODIUM: 230mg; CARB: 12g; FIBER: 1g; SUGARS: 10g; PROTEIN: 26g; VIT A: 20%; VIT C: 30%; CALC: 2%; IRON: 6%
