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Mexican Rice with Flaked Salmon

A true comfort food dish in this Mexican Rice with Flaked Salmon. The recipe uses lots of great spices and two blended sauces.
Course dinner
Cuisine Gluten free, Mexican, Rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people
Author Feed Your Soul Too

Ingredients

Blackening Spices and Salmon

  • 1 1/2 Lbs Salmon
  • 1 Tbsp Adobo Seasoning
  • 2 Tsp Smoked Paprika
  • 2 Tsp New Mexican Green Chili
  • 2 Tsp Cumin
  • 1 Tbsp Olive Oil

Sweet Potato Cauliflower Sauce

  • 1 Whole Sweet Potato Roasted
  • 1 Head Cauliflower Cut into Florets
  • 1/2 Cup Coconut Milk
  • 1 Tbsp Lemon Pepper
  • 2 Tsp Salt

Red Sauce

  • 1 Bunch Cilantro divided in half
  • 4 Whole Roma Tomatoes cut in half
  • 2 Whole Jalapenos

Mexican Rice

  • 2 Cups Long Grain Rice
  • 3 Cups Chicken Stock
  • 1 Whole Red Pepper diced
  • 1 Whole Green Pepper diced
  • 3 Whole Green Onions sliced
  • 2 Cloves Garlic minced
  • 1 Whole Yellow Onion diced
  • 8 Whole Baby Carrots diced
  • 2 Cups Corn Kernels
  • 2 Tsp Cumin
  • 2 Tsp Mexican Chili Powder
  • 1 Tsp Achiote
  • 1 Tbsp Mexican Oregano
  • 1/2 Tsp Habanero Powder
  • 2 Tsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • 2 Tsp Lea & Perrins
  • 1/4 Cup Gluten Free Soy Sauce

Instructions

Red Sauce

  • Place the tomato, jalapenos and cilantro in a blender and combine.  Add to a stock pot and warm.  Set aside.

Sweet Potato Cauliflower Sauce

  • Roast the sweet potato until soft - about 45 minutes.  Once cool enough to handle, peel the skin.
    Steam the cauliflower florets until soft - 4 - 5 minutes.
    Add the ingredients to a blender and mix well.  Add to a stock pot and warm.  Set aside.

Blackened Salmon

  • Liberally spice the salmon with the spices.  Heat a cast iron skillet on medium high heat and warm the oil.  Once shimmering, add the salmon flesh side down.  Flip to skin side down and place in a 325 degree oven.  Cook for 8 minutes.  Set aside

Mexican Rice

  • Begin by heating the oil in a Dutch Oven.  Add the spices and cook for a minute releasing there flavors.  Next, add in the onions and cook for 2 minutes.  Add the peppers and cook for another 3 minutes.  Add the soy sauce and Lea & Perrins and reduce a little.  Keep adding the ingredients beginning with the remaining cilantro, carrots and corn.  Stir well.  
    Now add the rice and stir well to cover with the sauce.  Once the rice is covered, add in the chicken stock and cover.  Stir every 5 minutes or so and it will take about 15 minutes for the rice to get tender.  
    Finish by flavoring with the sauces.  Add in all of the sweet potato sauce and about 1/3 of the red sauce.
    Flake in the salmon and serve with the red sauce.
    Enjoy!