Cajun Lime & Honey Salmon With Tomato Cauliflower Rice

🧂 Ingredients

• 2 salmon fillets

  as big as you need for your appetite
• Juice of 1 lime
• 1.5 teaspoons honey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon coriander

  dried
• 1 teaspoon thyme

  dried or fresh
• 1/2 teaspoon cayenne red pepper
• 1/2 teaspoon smoked paprika or chipotle chill

  if you have those
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• Coconut oil for cooking the salmon
• 1 small red onion

  finely diced
• 2 tablespoons olive oil
• 1 teaspoon paprika powder
• 1 teaspoon coriander seed powder
• Pinch of chili flakes or powder
• 1/2 teaspoon sea salt
• 1/2 small head of cauliflower

  cut into florets and finely chopped
• 1 small carrot

  finely chopped
• 1 Roma tomato

  or medium round tomato, otherwise 3-4 cherry tomatoes
• 2 cloves of garlic

  finely diced
• 1 teaspoon butter

  ghee or extra olive oil
• 2 tablespoons chopped coriander or parsley
• 1-2 tablespoons chopped green onion

  optional, for garnish

Instructions

• 1 Mix honey and lime juice in a bowl and add the salmon. Coat on both sides and
  set aside while you prepare the cauliflower rice. Halfway through, turn the
  piece over so that they marinate evenly on each side.
• 2 Mix the rub spices in a small bowl and set aside. Make the cauliflower tomato
  rice.
• 3 Make the tomato cauliflower rice. Preheat a large frying pan over medium-high.
  Sauté the onions with olive oil for a minute and add the spices. Stir through
  and then add the chopped vegetables and butter (or ghee), and cook for 4-5
  minutes over high heat. Stir through often. Finish off by adding the fresh herbs
  and serve.
• 4 To cook the salmon, heat a tablespoon or two of oil in a skillet over
  medium-high heat. Remove the salmon fillets from the marinade and shake off
  slightly. Place on a plate and sprinkle evenly with the spice rub (it should
  cover the fillets quite well). Press down with your fingers. Turn over and cover
  the other side. Place in a hot skillet and cook for 3+1/2 minutes on each side,
  until blackened and crispy. Towards the end of the cooking time, drizzle the
  remaining lime-honey marinade over the fillets. Serve over tomato cauliflower
  rice.

Nutrition Info