Salmon with Mango Pineapple Salsa
Sweet meet savoury, this combination is a match made in heaven that is guaranteed to leave you craving more!
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Ingredients
- quarter cup red bell pepper, chopped
- one tsp lemon juice
- quarter tsp sea salt
- two tbsp green onion
- one and a half tsp vegetable oil, divided in half
- half tsp pepper
- quarter tsp sea salt
- half tsp garlic powder
- half tbsp vegetable oil
- two cups cauliflower
- half tsp garlic powder
- quarter tsp pepper
- quarter tsp sea salt
- half cup pineapple
- half cup mango
- two fillets Wild-caught sockeye salmon
Instructions
- Chop up the pineapple, red peppers, and mangoes into small cubes.
- Add in the lemon juice, salt, and green onions.
- Combine it all together and let it sit in the fridge for at least 45 minutes.
- Preheat the oven to 450F.
- Drizzle vegetable oil onto the pan.
- In a bowl mix together the vegetable oil, pepper, salt, and garlic powder and brush onto the two pieces of salmon (on both sides).
- Bake at 450F for 12 minutes or until fully cooked.
- With half a head of cauliflower shred it with a cheese grater or chop it super fine (it should yield about 2 cups).
- Pat dry with a paper towel to remove any excess moisture.
- Add the vegetable oil to the pan along with the cauliflower rice.
- Then, add in the garlic powder, salt, and pepper.
- Cook on medium heat for a 6 minutes or until brown).