Posted by If you’re seeking a dish that delivers a perfect balance of healthy fats and vibrant flavors, this Salmon with Pesto Cauliflower Rice recipe is your answer. Loaded with nutrient-rich ingredients, this meal is quick to prepare and packed with wholesome goodness. Let’s dive into the details to create a dish that’s as nourishing as it is delicious.
Ingredients to Gather
- 3 salmon filets (4 oz each)
- 1 tbsp olive oil
- 1 tsp Red Boat Fish sauce
- 1 tbsp coconut aminos
- A pinch of salt
- 1 tbsp butter
- 1 cup fresh basil leaves, finely chopped
- 3 garlic cloves
- 1/4 cup hemp hearts
- Juice of 1 lemon
- 1/2 tsp pink Himalayan salt
- 1/2 cup olive oil
- 1 scoop Perfect Keto MCT Powder
- 3 cups frozen riced cauliflower
How To Make
- Prepare the Marinade: Start by mixing the coconut aminos, fish sauce, and olive oil in a shallow dish. Pat the salmon filets dry with a paper towel to ensure better absorption of flavors, then place them meat side down into the marinade. Lightly sprinkle salt on the skin side. Allow the salmon to soak up the marinade for about 20 minutes.
- Craft the Pesto Sauce: While the salmon marinates, prepare the pesto. Begin by peeling and finely chopping the garlic. Transfer it to a blender or food processor along with the fresh basil leaves, hemp hearts, lemon juice, pink salt, olive oil, and MCT powder. Blend the mixture until it forms a smooth, vibrant pesto.
- Cook the Cauliflower Rice: Heat a large skillet over medium heat and add the frozen riced cauliflower. Stir occasionally as it thaws and warms up. Once hot, add a few generous spoonfuls of the freshly prepared pesto. Mix well, sprinkle with pink salt, and reduce the heat to keep it warm.
- Sear the Salmon: Heat a cast iron skillet over medium heat. Once hot, add butter and let it melt, coating the surface evenly. Place the salmon filets skin side down and sear for about 5 minutes. Look for the edges of the salmon to turn opaque, signaling doneness. If the filets are thicker, they may need an additional minute or two. Flip the salmon and pour the reserved marinade into the skillet. Sear for another 1–2 minutes.
- Serve and Enjoy: Remove the skillet from the heat and plate the salmon atop a bed of pesto-infused cauliflower rice. Garnish with extra basil leaves or a squeeze of lemon if desired. Enjoy your healthy, flavorful creation!
Pro Tips for Success
- Marination Matters: Letting the salmon marinate for the full 20 minutes enhances its flavor profile.
- Keep It Fresh: Use fresh basil and garlic for the pesto to achieve the most robust and aromatic taste.
- Rice Alternatives: For a lower-carb option, you can use freshly grated cauliflower instead of frozen riced cauliflower.
- Customizable Garnishes: Add a sprinkle of toasted hemp hearts or a dash of chili flakes for an extra layer of texture and spice.
Frequently Asked Questions
- Can I use fresh cauliflower rice instead of frozen? Yes, fresh cauliflower rice works beautifully and cooks even quicker than frozen.
- What can I substitute for MCT powder? If you don’t have MCT powder, you can omit it or use a teaspoon of coconut oil for a similar flavor boost.
- How do I know the salmon is cooked? Properly cooked salmon should flake easily with a fork and have an internal temperature of 145°F.
Quick Recipe for Salmon with Pesto Cauliflower Rice
Prep and Cook Time
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 3 salmon filets (4 oz each)
- 1 tbsp olive oil
- 1 tsp Red Boat Fish sauce
- 1 tbsp coconut aminos
- A pinch of salt
- 1 tbsp butter
- 1 cup chopped fresh basil
- 3 garlic cloves
- 1/4 cup hemp hearts
- Juice of 1 lemon
- 1/2 tsp pink Himalayan salt
- 1/2 cup olive oil
- 1 scoop Perfect Keto MCT Powder
- 3 cups frozen riced cauliflower
Instructions
- Combine coconut aminos, fish sauce, and olive oil in a dish. Marinate salmon filets, meat side down, for 20 minutes.
- In a blender, combine garlic, basil, hemp hearts, lemon juice, pink salt, olive oil, and MCT powder. Blend into a smooth pesto.
- Heat cauliflower rice in a skillet. Add pesto, season with pink salt, and keep warm on low heat.
- Heat a cast iron skillet, melt butter, and sear salmon skin side down for 5 minutes. Flip, add reserved marinade, and cook for 1–2 minutes.
- Serve salmon over pesto cauliflower rice and enjoy!
