Wild Salmon Steakhouse with Cauliflower Rice & Asparagus Pilaf
Prep time 10mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 2 fillets of Morey’s Wild Salmon Steakhouse, thawed
  • 1 1/2 tablespoons olive oil
  • 1 bunch chopped green onions, white and green parts separated
  • 3 tablespoons diced jalapeño
  • 2 garlic cloves, chopped
  • 12 ounces frozen riced cauliflower
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon cracked black pepper, plus more to tatse
  • 1 pound asparagus, trimmed and cut into ½-inch pieces
  • 1/2 cup sliced almonds
  • 1 tablespoon lemon zest
  • Sliced lemon and jalapeno (optional), for garnish


  • Step 1

    PREP FISH: Preheat the oven to 375°F. Line a small baking pan with foil or parchment paper.

  • Step 2

    Remove fillets from pouch and place in a single layer, not touching, with flat size down on baking sheet.

  • Step 3

    BAKE: Bake on the middle rack for 15 to 18 minutes.

  • Step 4

    MAKE THE PILAF: Meanwhile, heat olive oil in a large skillet over medium-high.

  • Step 5

    Add white and light green parts of green onion and jalapeño, and saute for 2 to 3 minutes. Add chopped garlic and cook for 1 minute more.

  • Step 6

    Pour riced cauliflower into the pan and cook for about 5 minutes, stirring occasionally. Season with salt and pepper.

  • Step 7

    Add asparagus and continue cooking for 6 to 8 minutes, until the asparagus is tender but still firm.

  • Step 8

    Stir in green parts of green onion and sliced almonds, cooking for about 1 minute until combined.

  • Step 9

    Finish by zesting lemon into the skillet, stir. Remove from heat.

  • Step 10

    TO SERVE: Add a portion of pilaf to each plate and top with cooked salmon filet. Garnish with fresh lemon slices and jalapeño slices (optional) and serve. [Note: Pilaf portion of the recipes makes 4 servings. Cool leftovers to room temperature and store in an air-tight container in the refrigerator for up to 4 days.]