Hosting for Christmas? Elevate your feast with Sarah Glover’s Hot Smoky Salmon and Roasted Cauliflower Rice recipe. Find the delicious details below and savor the joy of a truly delightful holiday meal. Enjoy!
Hot Smoky Salmon with Roasted Cauliflower Rice Recipe
Serves: 4
Ingredients:
- 1/2 cup Traeger Fin and Feather Rub
- 1 x 700 g side of salmon, pin-boned
- 1 orange, thinly sliced into rounds
Cauliflower Rice:
- 1 large head of cauliflower
- 1/2 cup natural almonds
- 2 garlic cloves, crushed
- Zest of 1 lemon
- 1 teaspoon paprika
- 2 teaspoons sea salt
- 1 tablespoon olive oil
Method:
Rub the Fin and Feather Rub over the salmon flesh, cover, and marinate in the fridge for two hours.
Preheat the Traeger grill with the lid closed to 180°C for 15 minutes.
For the cauliflower rice, finely chop cauliflower into rice-sized pieces.
Mix with almonds, garlic, lemon zest, paprika, salt, and olive oil.
Spread on a baking tray lined with paper and cook in the Traeger for 30–40 minutes until golden.
Insert a meat probe into the salmon’s center.
Place the fish, skin-side down, on the grill.
Top with orange slices, close the lid, and cook for about 45 minutes or until the fish’s internal temperature reaches 60°C.
Place the roasted cauliflower rice on a serving platter, top with the salmon, and serve.
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