Publix Aprons

Ancho Salmon with Corn Relish and Avocado Rice

Ancho Salmon with Corn Relish and Avocado Rice
Total Time:
35 minutes


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


  1. 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).
  2. 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.
  3. 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.
  4. 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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Nutritional Information

CALORIES (per 1/4 recipe) 620kcal; FAT 37.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 105mg; SODIUM 880mg; CARB 27g; FIBER 6.00g; SUGARS 13g; PROTEIN 49g; CALC 4%; VIT A 0%; VIT C 0%; IRON 10%

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