Last week I made a healthy dinner that will for sure go on repeat. So get ready, this is a full-meal-deal. Grilled Salmon Over Cauliflower Rice, topped with Burst Tomatoes & Capers. Served alongside Blistered Garlicky French Green Beans. SO DAMN GOOD! And it’s a meal you can feel good about.
Frozen Cauliflower Rice
1 shallot, diced
2-4 Tablespoons Olive Oil
2 Pats Butter
Kosher Salt
Fresh Cracked Black Pepper
2-4 Salmon Filets
1 Tablespoon Montreal Steak Seasoning
1 Cup Grape or Cherry Tomatoes
2 Tablespoons Capers
3 Cloves Minced Garlic
1/4 Cup White Wine
1-2 Packages of Fresh, French Green Beans
Cauliflower Rice, add 1 tablespoon of olive oil and 1 pat of butter to a dry pan. Turn on medium heat and let melt. Add 1 minced garlic clove to the pan. Sauté for 1 minute. Add a diced shallot. Sauté together and then add frozen or thawed cauliflower rice to the pan. Sauté until rice has thawed and starting to crisp around the edges (8-10 minutes). Season with salt and pepper to taste. Set aside.
Salmon, lay raw salmon planks on a cookie sheet. Drizzle with olive oil. Season both sides with Montreal Steak Seasoning. Add seasoned planks to a hot grill. Grill on medium-high heat until salmon is cooked to a medium-rare. Remove from grill and set aside.
Green Beans, add olive oil and minced garlic to a dry pan. Sauté on medium-high heat for 1 minute. Add washed, fresh french green beans and toss in pan until green beans become warmed through and blistered in areas. Note: Don’t overcook. They are best served blistered, but crisp.
Sauce, add olive oil to a dry pan. Heat on high. Add tomatoes and minced garlic. Sauté. Once tomatoes start to burst, add capers and white wine. Continue to cook until wine reduces by 1/3. Season with kosher salt and fresh cracked pepper. Add a pat of butter at the end. Stir to combine.
To plate, add a scoop of cauliflower rice to the plate. Put grilled salmon plank on top. Cover salmon with sauce. Serve with the green beans.
Perfection!