We can all agree that everyone loves a one dish meal, right? This recipe for Cilantro Lime Salmon with Mango Salsa is the perfect meal for those busy nights when you want something flavorful, but also want to make something easy. Fresh succulent salmon from Sizzlefish seared with warm spices, served over a bed of fluffy steamed cauliflower rice, drizzled with honey butter, served with a sweet mango salsa and a fresh squeeze of lime…what’s not to love? Ok, our cilantro haters, we know you are out there and we want you to enjoy this dish too. Don’t worry, you can easily substitute the cilantro with fresh parsley without sacrificing the flavor or missing out on this incredible recipe!
4 Sizzlefish Salmon Filets
2 tsp Chili Powder
2 tsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
3 TBSP Olive Oil
2 Shallots, thinly sliced
3 tablespoons salted butter
3 cloves garlic, minced or grated
2 limes, zested and juiced
1 tablespoon honey
1/4 cup fresh cilantro, roughly chopped
1 Lime, for serving
Steamed Riced Cauliflower
1 Mango, diced
1 Red Pepper, diced
1 Shallot, diced
1 Jalapeño, seeded and chopped
1 Garlic Clove, minced
¼ cup Chopped Cilantro
1 Lime, zested and juiced
To make the salsa, combine the mango, red pepper, shallot, jalapeńo, garlic, cilantro, lime zest and juice in a medium bowl. Stir well and set aside.
In a small bowl, combine the chili powder, paprika, garlic powder and onion powder. Set aside.
Pour 1 tablespoon olive oil over the salmon fillets. Season with salt and pepper. Next evenly distribute the chili powder mixture over the salmon and rub the seasonings into the fillets.
Add 1 tablespoon olive oil to the hot skillet. Next, add the salmon skin-side down, and cook for 2-3 minutes, until the skin is crisp and releases easily from the pan. Gently flip the seared fillets and for an additional 2-3 minutes, or until the salmon reaches an internal temperature of 145 degrees F. Remove the fillets from the skillet.
Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the shallots. Cook until tender and translucent, about 3-5 minutes.
Next, add the butter and garlic to the hot skillet. Cook until the garlic is softened and fragrant, about 2 minutes. Then, add the lime juice, zest, honey, and cilantro to the pan.
Once the butter mixture comes to a simmer, turn the heat off and add the salmon back to the pan.
To serve plate the salmon fillets over the cauliflower rice. Top with mango salsa and honey butter. Sever with extra lime wedges and cilantro.
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