Glazed Salmon with Cauliflower “Rice”

You will need:

1 wild caught salmon filet (about 1/4 lb per person)

1-2 tsp honey

1 Tbsp olive oil

1 lemon

and for the cauliflower “rice”:

1 medium head cauliflower

1/2 yellow or vidalia onion (vidalias are sweeter)

1 Tbsp ghee (clarified butter) or grape seed oil

pinch of salt (optional)

and for the arugula salad:

grape tomatoes

red pepper

arugula (all in desired proportions)

dress with olive oil and lemon juice and finish with fresh black pepper

Heat oven to 375. In a small pot, add ghee, onion (diced), and a pinch of salt (optional). Add the cauliflower in large pieces.
Pour in about 2 Tbsp water, place the lid on the top and cook on high for about 15 min (don’t stir, the onions are supposed to stay on the bottom so that they cook on more direct heat than the cauliflower).When the 15 min are up, check on the cauliflower. You may want to cook it a little more (it should be extremely tender). If there is water leftover when it is done cooking, drain this. Mash with a fork into rice sized pieces.

Take out your fish and spread the honey on top. Now add the olive oil and the zest from the lemon. Cook for about 10 min, uncovered, near the heat source in the bottom of the oven.

When your timer goes off, transfer to the top of the oven and turn the broiler on high. Broil for about 5 min, or until browned and slightly firm to the touch. Finish with a squeeze of lemon juice.

Mix the arugula with tomatoes and diced red pepper in whatever proportions that you like. Now add olive oil and lemon juice (don’t skimp on the olive oil!). Finish with fresh pepper.

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