Salmon & Cauliflower Rice Bowls with Tahini Green Goddess Sauce

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Salmon & Cauliflower Rice Bowls with Tahini Green Goddess Sauce

Servings 2 people

Ingredients

Green tahini sauce:

  • 3/4 cup parsley leaves (basil or cilantro also work)
  • 1/4 cup tahini
  • 1/4 cup plain yogurt or sour cream
  • juice of 1 large lemon
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Salmon and cauliflower rice:

  • 2 tbsp cooking oil
  • 2 (4 to 6 ounce) skin-on salmon fillets
  • salt and pepper
  • 3 cups cauliflower rice (see hints below)
  • 1/4 teaspoon garlic powder
  • pinch red pepper flakes
  • juice of 1/2 large lemon (save other half for serving)
  • 2 tbsp parsley, finely chopped 
  • 2 cups arugula 
  • optional extras: chopped tomatoes, chopped cucumbers, olives, roasted veggies, pickled red onions, feta cheese 

Instructions

  • start by removing your salmon from the fridge to allow it to come to room temp. season with salt and pepper. while it’s coming to room temp, make the green tahini sauce.
  • add all sauce ingredients to a blender or food processor and blend. your blender likely won’t be full enough to blend well, so with the blender on, drizzle in hot water just until you’ve added enough to help the mixture blend into a smooth sauce.
  • warm oil in a 12” nonstick skillet over medium-high heat. if you only have smaller skillets, divide the oil between two smaller skillets and cook the salmon and cauli rice separately.
  • add salmon fillets skin-side down, 1-inch apart from each other on one side of the skillet. in the other half of the skillet, add cauliflower rice and season with salt, pepper, garlic powder and red pepper flakes.
  • cook salmon and cauli rice for 6 minutes, stirring cauli frequently and covering the skillet in between stirs. no worries if some cauli sneaks between the salmon fillets. the salmon will take 6-8 minutes to cook. when the thickest part flakes easily with a fork, it’s ready.
  • stir lemon juice and parsley into cauliflower rice and divide between two serving plates. top with arugula and salmon. serve with tahini sauce and lemon wedges.

Green tahini sauce:

  • 3/4 cup parsley leaves (basil or cilantro also work)
  • 1/4 cup tahini
  • 1/4 cup plain yogurt or sour cream
  • juice of 1 large lemon
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Salmon and cauliflower rice:

  • 2 tbsp cooking oil
  • 2 (4 to 6 ounce) skin-on salmon fillets
  • salt and pepper
  • 3 cups cauliflower rice (see hints below)
  • 1/4 teaspoon garlic powder
  • pinch red pepper flakes
  • juice of 1/2 large lemon (save other half for serving)
  • 2 tbsp parsley, finely chopped 
  • 2 cups arugula 
  • optional extras: chopped tomatoes, chopped cucumbers, olives, roasted veggies, pickled red onions, feta cheese 
Author: Caroline Chambers
cauliflower rice salmon bowls (9 of 9).jpg

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