Salmon and Parmesan Cauliflower Rice
with yellow pepper salad
Prepare yourself for a culinary journey that combines the vibrant colors of sunshine with the rich flavors of the Mediterranean.
Indulge in this gastronomic masterpiece, where health meets indulgence, and creativity meets your taste buds. Each bite is a reminder that food can be both an art form and a nourishing experience, all on the same plate.
INGREDIENTS
For the Grilled Salmon:
- 4 salmon fillets
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Sea salt, to taste
- Olive oil for brushing
For the Grilled Salmon:
- 4 salmon fillets
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- Sea salt, to taste
- Olive oil for brushing
For the Cauliflower Rice:
- 1 cauliflower head
- 2 tsp dried shives
- Olive oil for cooking
- Sea salt, to taste
- Grated parmesan cheese, to taste
INSTRUCTIONS
Prepare the Salmon:
In a small bowl, combine the smoked paprika, chili powder, ground cumin, and a pinch of sea salt.
Rub the spice mixture evenly over the salmon fillets.
Preheat your grill to medium-high heat. Brush the salmon with olive oil to prevent sticking.
Grill the salmon for about 3-4 minutes per side, or until it flakes easily with a fork and has a nice grilled crust. Cooking time may vary depending on the thickness of your fillets.
Make the Yellow Pepper Salad:
In a large mixing bowl, combine the diced yellow bell peppers, finely chopped red onion, and chopped cilantro.
Squeeze the juice of 2 limes over the salad ingredients and season with sea salt to taste.
Toss everything together to combine, and let it sit while you prepare the cauliflower rice.
Prepare the Cauliflower Rice:
Remove the leaves and stem from the cauliflower head and cut it into florets.
Place the cauliflower florets in a food processor and pulse until they resemble rice or couscous-sized grains.
Heat a large skillet over medium heat and add a drizzle of olive oil.
Add the cauliflower rice to the skillet and sauté for 5-7 minutes, or until it becomes tender but not mushy.
Add the dried shives.
Season the cauliflower rice with sea salt to taste and sprinkle with grated parmesan cheese. Stir to combine, and cook for an additional 1-2 minutes until the cheese is melted and incorporated.
Assemble the Dish:
Divide the cauliflower rice among serving plates.
Top each plate with a grilled salmon fillet.
Spoon the yellow pepper salad over the salmon fillets.
Garnish with additional cilantro leaves if desired.
Serve your Grilled Salmon with Yellow Pepper Salad and Parmesan Cauliflower Rice immediately, and enjoy this flavorful and nutritious meal!
NUTRTIONAL FACTS
Grilled Salmon with Yellow Pepper Salad and Parmesan Cauliflower Rice (1 serving):
- Calories: Approximately 450-500 calories
- Protein: Approximately 35-40 grams
- Carbohydrates: Approximately 20-25 grams
- Dietary Fiber: Approximately 7-10 grams
- Sugars: Approximately 10-12 grams
- Total Fat: Approximately 25-30 grams
- Saturated Fat: Approximately 5-7 grams
- Cholesterol: Approximately 90-100 milligrams
- Sodium: Varies depending on the amount of salt used
- Vitamin C: Approximately 120-150% of the daily recommended intake
- Calcium: Approximately 15-20% of the daily recommended intake
- Iron: Approximately 10-15% of the daily recommended intake
Please note that these nutritional values are rough estimates and can vary based on the specific ingredients and portion sizes you use. The addition of parmesan cheese will add calories, fat, and protein to the cauliflower rice, so adjust the amounts to suit your dietary preferences. If you have specific dietary concerns or are following a strict diet, it's best to calculate the exact nutritional values based on the specific products you use.
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