Seared Salmon with Cilantro Rice
10
Minutes Prep Time
15
Minutes Cook Time
2
Servings
INGREDIENTS:
SALMON FILETS:
2 Center Cut Salmon Filets (2” thick SKIN ON)
1 Tbsp Garlic Powder
1 Tbsp Smoked Paprika
1 tsp Onion Powder
½ tsp Cayenne Pepper
½ tsp Dried Dill Weed
¼ tsp Dried Basil
Olive Oil
Coarse Salt
Black Pepper
SAUTEED ASPARAGUS
8 Asparagus (Bias Cut)
2 cloves of Garlic (Minced)
1 tsp Olive Oil
Salt (to taste)
Pepper (to taste)
CILANTRO-LIME CAULIFLOWER RICE
1 Cup Frozen (or Fresh) Riced Cauliflower
½ Lime
½ cup finely chopped Cilantro
½ tsp Garlic Powder
Coarse Salt (to taste)
Black Pepper (to taste)
Olive Oil
DIRECTIONS
1. Pat dry salmon filets and allow to come to room temperature.
2. In a small bowl, combine the spices. Lightly coat filets with oil and liberally season filets with seasonings.
3. In a non-stick skillet over medium heat add a tablespoon of oil and slowly add your salmon filets skin side down.
4. Allow the salmon to cook undisturbed until you see it start to turn white about half way through, and then flip. Sear for 1 minute and return back to the skin side to finish cooking through, if needed.
5. To cook the asparagus, add a teaspoon of oil in a skillet on medium heat then add the minced garlic. Cook until fragrant. Cut the ends of the asparagus on a bias (diagonal cut) and add to the pan and stir to evenly coat. Reduce heat to medium and cook to fork tender. (Optional: to cook quicker loosely cover the skillet.)
6. Once asparagus is fork tender, remove from heat
7. Add a little more oil if needed to coat the pan and add in riced cauliflower and garlic powder. Stir until evenly coated.
8. Once cauliflower is tender (about 3-5 minutes) turn off heat. Add in the juice of half a lime and the cilantro, stir to combine. Season with salt and pepper to taste.
9. Plate the cauliflower rice and top with crispy skin salmon and asparagus. Garnish with chopped cilantro, flaky salt and lime wedge.
