Ancho Salmon with Corn Relish and Avocado Rice
Complete your meal with fresh salad blend, dinner rolls, and cheesecake for dessert.
To save time, sauté 3 cups fresh or frozen corn kernels until tender, then combine with remaining relish ingredients.
2 tablespoons ancho (or chili) powder
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt, divided
4 salmon fillets, skin removed (about 1 1/2 lb)
1 tablespoon + 1/4 cup canola oil
2 ears yellow corn
1/4 bunch fresh cilantro, finely chopped
2 green onions, finely chopped
1 small jalapeño pepper, finely chopped
1 tablespoon honey
1/4 cup lime juice
1 (12-oz) package frozen savory herb cauliflower rice
2 Hass avocados
Preheat grill (or grill pan). Combine ancho, brown sugar, cinnamon, and 1/2 teaspoon salt on a plate. Coat salmon with 1 tablespoon
oil, then press both sides of salmon into ancho mixture until evenly coated (wash hands).
Place corn on grill; cook 8 minutes, turning occasionally, then move over indirect heat and cook 6 more minutes or until crisp-tender.
Place salmon on grill with corn; cook 3–4 minutes on each side or until grill-marked and 145°F.
Chop cilantro (1/4 cup), green onions, and jalapeño (remove seeds and membrane, if desired). Combine in medium bowl: honey,
lime juice, cilantro, green onions, jalapeños, and remaining 1/4 teaspoon salt; whisk in remaining 1/4 cup oil until blended.
Remove corn from cob; whisk into honey mixture. Microwave rice following package instructions. Peel and pit avocados; cut into
small cubes and gently stir into rice. Arrange rice on serving plate; top with salmon and spoon corn relish over salmon. Serve.
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