Agave Chipotle Glazed Salmon is the best of both worlds – sweet and savory! Tender salmon coated in a homemade sauce of agave, chipotle peppers, garlic and lime and served over low carb Macadamia Cauliflower Rice!

Glaze:
½ cup agave nectar
2½ tablespoons soy sauce
2 chipotles in adobo
¾ teaspoon chile powder
½ lime, juiced
Salmon:
1½ pound salmon fillet
¾ teaspoon sea salt
¾ teaspoon black pepper
1 teaspoon garlic powder
Macadamia Cauliflower Rice
1 large head of cauliflower, chopped
½ cup chopped macadamia nuts
¾ teaspoon garlic powder
½ teaspoon salt
Garnish:
Cilantro
Lime Wedges

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.