Recipe: Chipotle Salmon with Mexican Cauliflower Rice, Tomato & Avocado
I have the best filling, healthy, low-carb (for those of you who care about that sort of thing) dinner bowl for you all today. A slightly blackened, chipotle rubbed salmon fillet, served over fresh, zingy, Mexican-style cauliflower rice with a bright and creamy cherry tomato and avocado salsa on the side. Please tell me what there is not to love about this bowlful to blow away the winter blues as we leave January and head into February?
Chipotle paste is a bit of a sauce hero in my fridge, and one of the more treasured jars that has taken up residence in there – my mother gets exasperated that whenever I’m around for any period of time her fridge fills up with jars of things taking up space, and I must say that my tiny fridge is typically about 1/3 full of jars of things at any given time, a situation I really must get a handle on!
Anyway, chipotle paste. As well as using it in various Mexican recipes like chilli to boost the earthy, smokey flavour, I find it makes an incredible, Mexican-inspired salad dressing (1 tsp chipotle paste, 1 tsp extra virgin olive oil, 1 tsp runny honey and the juice of 1/2 lime), and while I can’t eat cheese toasties, when I make them for J he sometimes likes to switch it up a bit with a good scraping of chipotle paste on one of the slices of bread before I assemble and pan fry the thing. It is also fantastic just rubbed over fish, chicken and meat to give it a bit of a boost. I really recommend the one from Cool Chile Co. which you can get in Whole Foods or via Amazon Pantry.
For the recipe, head over to Refinery 29 where my most recent batch of recipes celebrates a trio of good-for-you dinners that you can make in 20 minutes or less – perfect for busy weeknights after work where you don’t want to resort to some slightly dry supermarket carrot sticks and the end of that tub of hummus you’ve got lurking in the fridge for a healthy dinner without having to reach for Deliveroo!