Thai Salmon Over Cilantro-Lime Cauliflower Rice
This Thai inspired dish is perfect for summer. Its ingredients are super anti inflammatory and nutritious, with bold flavors the whole family will love. This Thai salmon is perfectly paired with some cilantro lime cauliflower rice making it super filling but also low carb.
Thai Salmon (Serves two)
2 filets wild salmon (I buy frozen and defrost)
to season the salmon…
1 teaspoon fresh lime zest + juice
1/2 teaspoon smoked paprika
1/4 teaspoon ancho chili powder
1/4 teaspoon garlic powder
salt to season
1/4 cup chopped pineapple
juice of the zested lime
optional: chopped cilantro
Preheat grill to medium high heat, about 375-400 degrees F.
Add fresh lime zest, smoked paprika, ancho chili powder and garlic powder to a small bowl and stir together.
Rub on the spice blend on the flesh side of the salmon.
Place salmon skin side down and grill for 4-6 minutes.
Use your fork to see if fish flakes, if yes then done, if not let cook a few minutes more.
Remove from grill and let rest.
In the meantime, to a medium bowl add pineapple, fresh cilantro, lime juice, and toss everything together.
Serve salmon filets with pineapple topping.
Cilantro Lime Cauliflower Rice:
1 head cauliflower, about 4 cups riced.
1 tablespoon avocado oil.
1/3 cup chopped cilantro.
1 lime juiced + zest
1/2 teaspoon celtic sea salt.
1/4 teaspoon ground pepper.
- Chop the cauliflower into florets and add to a food processor fitted with the blade attachment. Pulse until you have small rice-sized pieces. Alternately, buy pre riced cauliflower to skip a step.
- Heat a large skillet over medium heat and add the avocado oil. Add the cauliflower to the skillet and cook for 3 minutes, stirring often.
- Cover the skillet with a lid and continue cooking for 3-5 minutes, stirring occasionally, or until the cauliflower is as soft as you’d like.
- Remove cauliflower from the heat and stir in the cilantro, zest, lime juice, salt, and pepper.