Salmon With Avocado Mango Salsa and Cauliflower Rice
Ingredients:
For the Marinade:
- 1 T. The Olive Tap’s Persian Lime Olive Oil
- 1 T. The Olive Tap’s Jalapeño Olive Oil
- 1 T. The Olive Tap’s Peach White Balsamic Vinegar
- 1 t. honey
- 1 t. Dijon mustard
- 24 oz. salmon (wild caught preferred), cut into filets
- Salt and Pepper to taste
For the Avocado Mango Salsa
- 2 avocados, diced
- 1 mango, diced
- 1 small red onion, chopped
- 2 small, or one large jalapeño pepper, minced (seeds and membranes removed if you want less heat)
- 1/2 lime, juiced
- 1/2 T. The Olive Tap’s Persian Lime Olive Oil
- 1/2 T. The Olive Tap’s Jalapeño Olive Oil
- 2 t. The Olive Tap’s Peach White Balsamic Vinegar
- Salt to taste
For the Cauliflower Rice:
- 1 head cauliflower, grated
- 1-2 T. The Olive Tap’s Jalapeño Olive Oil
- The Olive Tap’s Seasonello Herbal Sea Salt, to taste
Directions:
To prepare the marinade:
Add all ingredients to a bowl, and whisk until emulsified. Place salmon filets in a dish or roasting pan, and cover with marinade. Allow to marinate for about 30 to 45 minutes in refrigerator. Preheat oven to 400. While salmon is marinating prepare the Avocado Mango Salsa.
For the Avocado Mango Salsa:
Add avocado, mango, red onion, and jalapeño to a bowl and stir gently. Combine fresh lime juice, Jalapeño Olive Oil, Persian Lime Olive Oil and Peach White Balsamic Vinegar in a separate bowl and pour over avocado mixture. Again, stir gently to combine and season with salt to taste. Cover the salsa and place in refrigerator.
Place salmon in a 400 degree oven for about 20 minutes, or until done (depending on thickness of filets). While salmon is cooking prepare Cauliflower Rice.
For the Cauliflower Rice:
Heat a sauté pan over medium heat with Jalapeño Olive Oil. Add grated cauliflower, and cook until soft and tender. Season with Seasonello, and remove from heat when cooked through.
On the plate:
Place a scoop or two of cauliflower rice on the plate. Top with a piece of salmon and some Avocado Mango Salsa. Serve and enjoy!
An Olive Tap Original Recipe by Melanie, Long Grove
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