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
- 1/2 cup Traeger Fin and Feather Rub
- 1 x 700 g side of salmon, pin-boned
- 1 orange, thinly sliced into rounds
- 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
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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