Now that spring has finally sprung and the temperatures are growing warmer, I love nothing more than to prepare light and nutritious meals that will keep me healthy and satiated, all the while being absolutely delicious! This baked salmon with spicy guacamole and low-carb Mexican rice is no exception: it looks and tastes beautiful enough to serve to company, and is full of healthy fats and fibre that are not only great for your skin, but will also keep you fuller for longer.
The low-carb rice is made from finely shredded cauliflower, but you would never have guessed from the taste: it’s a neutral-tasting, but incredibly nutritious cruciferous vegetable that takes on the flavours it is cooked with very well. I have served this to people who loathed cauliflower and managed to convert them! You can serve it as a side to most main courses.
Serves 2. See nutritional information below.
For the salmon:
- 2 salmon fillets (roughly 125g each)
- Olive oil for greasing
- Salt and pepper
- Squeeze of lime juice
For the guacamole:
- 1 medium ripe avocado
- Lime juice to taste
- ½ tsp ground cumin
- ½ chili flakes (or more to taste)
- Drizzle of olive oil (optional)
- Salt and pepper to taste
- Chopped coriander for garnishing
For the Mexican cauliflower rice:
- 2 cups fresh cauliflower broken into florets
- 1 fat garlic clove, finely minced
- 1 tsp onion powder
- ½ tsp ground paprika
- ½ tsp ground cumin
- ½ tsp chili flakes (or more to taste)
- ½ tbs tomato paste
- Olive oil (for frying)
- Heat your oven to 200°C / 390°F and grease a rectangular roasting pan large enough to accommodate both salmon fillets with olive oil (don’t skimp with the oil or the fillets will stick).
- Place the salmon fillets in the pan and season with salt and pepper. Pop in the oven and cook for 10-12 minutes.
- While the salmon is baking, prepare the Mexican cauliflower rice: shred the cauliflower very finely in a food processor until it reaches the consistency of rice. Note: this won’t work with frozen cauliflower, so if that’s what you are using, be sure to thaw it first.
- Heat 1-2 tbs olive oil over a medium in a heavy-based frying pan. When hot, add the garlic and onion powder and fry until fragrant, around 30 seconds.
- Add the spices and tomato paste and combine well, before tipping the cauliflower in. Mix well.
- Cook the cauliflower for around 15 minutes, stirring frequently. Season well with salt and pepper. Don’t worry if some of the bits get crispy – they are delicious and you want this “rice” to be on the dry side. Set aside and keep warm when done.
- Prepare the guacamole: scoop the insides of the avocado out into a bowl and add the chili flakes, ground cumin, a good squeeze of lime juice and, if using, a quick drizzle of olive oil. Mash the ingredients together with a fork until the avocado is mostly smooth, adding more lime juice, olive oil or seasoning as required.
- Assemble the dish by dividing the Mexican cauliflower rice between two plates and placing a salmon fillet delicately on each mound. Squeeze some lime over each fillet, before adding 2 tbs guacamole on top of each fillet. Scatter with fresh chopped coriander.
|Salmon with guacamole and cauliflower rice||Calories||Fat (grams)||Carbs (grams)||Protein (grams)||Fiber (grams)||Net carbs (grams)|
|1 medium avocado||322||29.47||17.15||4.02||13.5||3.65|
|Lime juice (1 lime)||10||0.03||3.2||0.16||0.2||3|
|2 cups fresh cauliflower||50||0.2||10.6||4||5||5.6|
|1 garlic clove||4||0.02||0.9||0.19||0.1||0.8|
|1 tsp onion powder||8||0.03||1.94||0.24||0.1||1.84|
|½ tbs tomato paste||6.5||0.04||1.5||0.39||0.35||1.15|
|3 tbs olive oil||360||40.5||0||0||0||0|
|Per serving (if 2)||598.75||42.545||17.65||31.53||9.63||8.02|
NB: all spices other than the onion powder were left out as their nutritional content, including carbs, is negligible.