A beautiful, healthy, and hearty salmon recipe.
I recommend wild-caught fish, which is nutritionally superior to farmed fish and free of the antibiotics, pesticides, and GMO feeds used on fish farms. By selecting wild seafood, you are also supporting the coastal communities that catch and process it.
Paleo, gluten and dairy-free, this is sweet, spicy and delicious.
- 2 salmon portions, skin removed (wild caught)
- 1 tsp sea or pink salt
- ½ tsp black pepper
- ¼ tsp paprika
- ½ tbsp olive oil
- 1 package frozen cauliflower puree (or make your own with fresh organic cauliflower)
- ½ tbsp hot sauce (paleo-approved)
- 1 tsp salt
- 2 roma tomatoes, chopped
- ½ white onion, chopped
- ½ avocado, cubed
- 2 small mangos, cubed
- 1 jalapeno, diced small
- Juice of 2 limes
- ¼ cup chopped cilantro
Season salmon with salt, pepper and paprika. Heat oil in a skillet and add salmon and cook both sides until completely cooked through. Meanwhile, add frozen cauliflower to a medium pot and heat until completely thawed and beginning to bubble. Stir in hot sauce.
Add your cauliflower to the bottom of two bowls. Sit salmon on top of cauliflower and spoon over mango salsa. Squeeze entire dish with an extra squirt of lime.