2 limes, for zest/juice
2 tablespoons chili powder
1/2 teaspoon kosher salt
4 fresh keta (or coho) salmon fillets (1 1/2 lb), skin removed
2 tablespoons olive oil
- Zest lime (1 teaspoon); squeeze limes for juice (2 tablespoons). Combine zest, juice, chili powder, and salt; reserve 1 tablespoon mixture.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Brush salmon with chili mixture. Place oil in pan, then add salmon; cook 2–3 minutes on each side and until 145°F (or opaque and separates easily). Using a clean brush, coat top of salmon with reserved chili mixture and serve.
1 head fresh cauliflower
1/2 cup cilantro avocado yogurt salad dressing
2 tablespoons sun-dried tomato spread
2 tablespoons lemon herb finishing butter
1 teaspoon fresh cilantro, coarsely chopped
- Trim cauliflower from stem; cut into small florets. Place in microwave-safe bowl and cover; microwave on HIGH for 5 minutes. Remove 1/2 cup of florets; set aside. Stir in dressing and tomato spread; microwave on HIGH for 5–6 more minutes or until tender.
- Add butter; mash cauliflower with potato masher until blended. Place in microwave-safe serving dish; arrange reserved florets on top. Microwave on HIGH for 1 minute. Chop cilantro; sprinkle over cauliflower. Serve.