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Recipe Card
ingredients
- 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
Method
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.]