Name: Easy Herbed Grilled Salmon with Cauliflower Rice
Ingredients: 4 - 4 ounce salmon fillets, skin removed; 3 tbsp extra virgin olive oil; 3 tbsp chopped fresh basil, thyme, dill (or a combination); 2 cloves garlic, minced; salt & pepper to taste; 1 small head cauliflower, chopped into 1/2 inch pieces; 2 tsp extra virgin olive oil; 1 clove garlic, minced; salt & pepper to taste; 2 tbsp water; 1 tbsp lemon zest

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Easy Herbed Grilled Salmon with Cauliflower Rice

Servings

Ingredients

4 - 4 ounce salmon fillets, skin removed
3 tbsp extra virgin olive oil
3 tbsp chopped fresh basil, thyme, dill or a combination
2 cloves garlic, minced
salt & pepper to taste
1 small head cauliflower, chopped into 1/2 inch pieces
2 tsp extra virgin olive oil
1 clove garlic, minced
salt & pepper to taste
2 tbsp water
1 tbsp lemon zest

Instructions

In small bowl, whisk together oil, herbs, lemon juice, garlic, salt, and pepper
Rinse salmon under cold water and pat dry with paper towels
On large plate, coat both sides of fillets with the oil and herb mixture
Set aside while preparing the cauliflower rice
Place chopped cauliflower in a blender or food processor. Pulse on low until ground into a rice-like consistency
In large skillet, warm oil over medium heat. Add garlic. Saute for 30-60 seconds, until fragrant
Add cauliflower rice. Season with salt and pepper
Stir in water, mix well and cook 7 minutes. Set aside
Pre-heat Foreman grill for approximately 5 minutes with the top closed
Place salmon on grill, close top, and cook for 3-5 minutes. The internal temperature of the salmon should be 145 degrees F
To serve, spoon cauliflower rice on plate, top with lemon zest. Place salmon on top

Notes

If you do not have a Foreman grill, you can grill on an outside grill or bake in a 400 degree oven until desired doneness, approximately 12-15 minutes.

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