Salmon with Avo Mango Salsa Served with coriander & lime cauli rice
What you need
Salmon
X2 salmon / trout fillets (the size is up to you)
X2 Garlic gloves, minced
x1 -2 TBSP Sally-Ann Creed extra virgin olive oil (+ to cook with)
Sally-Ann Creed Salt & pepper to taste
Lime zest to taste
Juice from 1-2 limes
Avo & Mango Salsa
½ a large avocado – diced & peeled
1-2 tbsp coriander
½ red onion diced
½ large red pepper
½ a large mango, diced & peeled
Juice from 1 lime
1 TBSP Sally-Ann Creed extra virgin olive oil
Sally-Ann Creed Salt & pepper to taste
Coriander lime Cauli rice
1 small head of cauliflower
2 TBSP grass fed butter
2-3 TBSP chopped up coriander
Juice of ½ a lime
Zest from ½ a lime
Let's cook
In a dish or a tupperware mix together the lime zest, lime juice, olive oil, garlic, salt and pepper.
Add your salmon fillets (cut to your preferred size) and allow to marinate for about 20-30 minutes.
While your salmon is marinating, prepare your mango and avo salsa, by chopping up the ingredients and adding them to a bowl. Mix well, but gently as to not turn into a mush. Set aside in the fridge.
Chop up the cauliflower and add to a pan with butter, salt & pepper.
Once cooked to your liking (we recommend not over cooking as this too can become a mush) place into a bowl and add the lime juice, zest & coriander and set aside.
On a medium heated pan, add your olive oil and cook your salmon for about 2-3 minutes per side, or depending on how you prefer your salmon cooked. You can add in the leftover marinade too.
In a bowl, layer your cauli rice, then the salmon and top with the salsa
