Agave Chipotle Glazed Salmon with Macadamia Cauliflower Rice

The Housewife in Training Files

Ready in: 27 minutes
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 4
Gluten Free
Dairy Free

Ingredients

  • ½ cup agave nectar
    Ethnic Foods;Health Foods
  • ¾ teaspoon black pepper
    Spices and Seasonings
  • 1 large head of cauliflower, chopped
    Produce
  • Macadamia Cauliflower Rice
    Produce
  • ¾ teaspoon chile powder
    Spices and Seasonings
  • 2 chipotles in adobo
    Canned and Jarred;Ethnic Foods
  • Cilantro
    Produce;Spices and Seasonings
  • ¾ teaspoon garlic powder
    Spices and Seasonings
  • 1 teaspoon garlic powder
    Spices and Seasonings
  • ½ lime, juiced
    Produce
  • Lime Wedges
    Produce
  • ½ cup chopped macadamia nuts
    Nuts;Savory Snacks;Baking
  • 1½ pound salmon fillet
    Seafood
  • ½ teaspoon salt
    Spices and Seasonings
  • ¾ teaspoon sea salt
    Spices and Seasonings
  • 2½ tablespoons soy sauce
    Ethnic Foods;Condiments

Steps

  • Glaze: In a small blender, combine the agave nectar, soy sauce, chipotles, chile powder and salt. Blend until smooth and set aside.Salmon: Spray a baking sheet with non stick cooking spray and place fillet on it. Sprinkle with salt, pepper and garlic powder.
  • Pour half of the glaze over the salmon.Preheat broiler on high.
  • Place salmon on bottom rack so it is not too close to the broiler. Broil for 10 - 12 minutes or until flakey and cooked through. (Cooking time may depend on how thick your fillet is.)Macadamia Cauliflower Rice: In a high powered blender or food processor, add the cauliflower florets and cover with water. Turn blender on medium, until cauliflower looks like rice.
  • Drain and place cauliflower in a towel. Ring out as much water as possible.
  • Place in a microwave safe bowl. Microwave for 8 minutes, or until the rice is tender. Season with the salt and garlic powder. Toss with macadamia nuts. Divide between 4 bowls.When salmon is finished cooking, cut salmon into 4 fillets and place on top of cauliflower rice.
  • Drizzle with remaining glaze, and garnish with cilantro and extra lime wedges.

Nutrition

  • Calories: 519.16  cal  (25.96%)
  • Fat: 24.28  g  (37.36%)
  • Saturated Fat: 3.84  g  (24.02%)
  • Carbohydrates: 37.49  g  (12.5%)
  • Sugar: 24.34  g  (27.04%)
  • Cholesterol: 93.55  mg  (31.18%)
  • Sodium: 1597.37  mg  (69.45%)
  • Protein: 40.66  g  (81.32%)
  • Vitamin C: 103.36  mg  (125.29%)
  • Vitamin B6: 1.88  mg  (94.04%)
  • Selenium: 64.46  µg  (92.09%)
  • Vitamin B12: 5.41  µg  (90.15%)
  • Vitamin B3: 15.36  mg  (76.82%)
  • Manganese: 1.17  mg  (58.69%)
  • Phosphorus: 487.33  mg  (48.73%)
  • Vitamin B2: 0.82  mg  (48.48%)
  • Vitamin B1: 0.71  mg  (47.01%)
  • Potassium: 1584.99  mg  (45.29%)
  • Vitamin B5: 4.43  mg  (44.33%)
  • Folate: 167.96  µg  (41.99%)
  • Copper: 0.67  mg  (33.5%)
  • Vitamin K: 34.06  µg  (32.44%)
  • Fiber: 6.94  g  (27.78%)
  • Magnesium: 110.14  mg  (27.54%)
  • Iron: 3.53  mg  (19.61%)
  • Zinc: 1.99  mg  (13.29%)
  • Vitamin A: 565.4  IU  (11.31%)
  • Calcium: 88.9  mg  (8.89%)
  • Vitamin E: 0.43  mg  (2.85%)

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