This Thyme Rubbed Salmon with Cauliflower “Risotto” will become an easy weeknight dinner favorite. The salmon is resting atop a bed of cauliflower rice, making it low carb and healthy!
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Cauliflower and Cauliflower Rice Recipes
Cauliflower is a strange beast of a vegetable, isn’t it? Nothing shy about it. It has big bold flavors that you either love or your hate, kind of like broccoli and beets. When I was little, I ate it either covered in cheese sauce or raw, dipped in ranch dressing. The whole object of eating it was to have something masking most of it’s flavor. Then I grew up and discovered all the wonderful ways you could eat cauliflower like Roasted Cauliflower, Sage and Almond Risotto and Roasted Cauliflower and Bread Salad.
I stumbled upon Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto” in One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two I thought it sounded interesting and I liked the idea of serving it out of a cast iron skillet. I imagined that it would look rustic and gorgeous. And, it did!
Thyme Rubbed Salmon with Cauliflower Rice
I would have made this dish again just because I like looking at it, so the fact that it is delicious is an extra bonus. This was so easy and really and truly you can have this gorgeous dinner on the table in 30 minutes. Mr. Sidewalk Shoes raved about it. Serve this with a green salad and you have an easy one pan meal.
Thyme-Rubbed Salmon with Cauliflower “Risotto”
- 2 salmon fillets skin removed
- salt and freshly ground black pepper
- 1/2 teaspoon minced thyme plus some sprigs for garnish
- 3 tablespoons olive oil
- 2 shallots minced
- 4 cups cauliflower finely chopped
- 1/2 cup heavy cream
- Pat the fillets dry and sprinkle all over with salt and pepper. Sprinkle the thyme on the fillets and pat it lightly with your fingers so that it sticks.
- Heat a 12-inch cast iron skillet (if you don't have one - get one!) with lid over medium high heat and add 1 tablespoon of the olive oil. Add the salmon and cook until browned on the first side and then flip. About two minutes per side. Transfer to a plate.
- Add the shallots to the pan and saute for about 30 seconds. Add the cauliflower, 1/4 teaspoon, a few grinds of pepper and the remaining 2 tablespoons of olive oil and toss the cauliflower to coat with the oil. Brown the cauliflower for about 3 minutes without disturbing it. Flip and cook the other side also undisturbed for about 3 minutes. Taste and adjust the seasoning. Pour in the cream and give it a stir (scraping up the browned bits). Top with the fish. Cover and cook over low heat about 2 more minutes.
- Mound the cauliflower "risotto" into two warmed shallow bowls and top it with the fish. Garnish with the thyme.