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–+ servings

Salmon with Pistou and Cauliflower Rice

Of all my easy, healthy and quick dinners, this one has a special place in my repertoire. The cauliflower nearly disappears into the rice, giving you a fluffy, hearty base for an easy pistou and buttery salmon. Pistou is just a pine nut-less pesto, meaning you don't have to whip out the food processor if you don't want to, and that is such a gift.
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 cup long-grain white rice
  • Diamond Crystal kosher salt
  • 1/2 (1 lb) head of cauliflower
  • 2 cups (2 oz) fresh basil leaves
  • 2 ounces parmesan
  • 1 large lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Freshly cracked black pepper
  • 1 1/4 pounds salmon, skin on
  • 2 tablespoons salted butter, divided

Instructions 

  1. Preheat the oven to 350°F convection, or 375°F standard.
  2. Rinse and add 1 cup of rice to a rice cooker or medium pot. Cover with 2 cups of water and season with 1/2 teaspoon kosher salt.
    3. If you are using a salt other than Diamond Crystal, make sure to halve the amount.
  3. Finely chop the cauliflower into bean-sized pieces. Add this to your rice cooker or pot. If you are using your rice cooker, let cook as normal for white rice. If you are using a pot, bring the water to a simmer, cover and reduce the heat to low and let simmer for 20 minutes, until the water has fully evaporated.
  4. While the rice is cooking, make the pistou: Finely chop 2 cups of basil leaves and add them to a medium bowl. Grate in 2 ounces of parmesan, squeeze in the juice from 1 lemon (3 tablespoons) and pour in 1/3 cup of olive oil. Mix and season with 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and a few cracks of black pepper. You can also add all the ingredients to a food processor for a quicker mix. Set this aside, it will soften as it sits.
    5. Tip: for a saucier pistou, add more olive oil. The basil and parmesan will soften into it, turning it into a looser sauce.
  5. Next, portion the salmon into 4 pieces. Season both sides with salt and pepper.
  6. Put a 12-inch oven-safe sauté pan over medium heat. Melt 1 tablespoon of butter, then place the salmon pieces in the pan, skin side down. Let them sear for 3-5 minutes, until you see they are turning light pink about 1/4 of the way up the sides. Transfer this pan to the oven so the salmon can finish cooking for 10-11 minutes, or until the internal temperature is at least 135°F.
  7. By now, the rice should be ready. Give it a fluff with a fork and mix in the remaining tablespoon of salted butter. Taste and season with salt as preferred.
  8. To serve, portion a large amount of cauliflower rice onto four plates. Add the salmon to each plate, crispy skin facing up. Top with the pistou, mix all together and enjoy!
Serving: 1 plateCalories: 504kcalCarbohydrates: 16gProtein: 23gFat: 39g