Cilantro-Lime Salmon Over Cauliflower Rice and Peas: Chicklets in the Kitchen Post

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Cilantro-Lime Salmon Over Cauliflower Rice and Peas

It’s Christmas and if you’re reading this on Christmas Day, you’re probably all set to eat your holiday dinner. Whether that’s a standing rib roast, a glazed ham, the feast of the seven fishes or some combination thereof, it’s probably over the top, heavy on the fats and sugars, and enough to put you in a food coma. The day after tomorrow is left overs, of course. But sometime before the final bingeing of New Year’s Eve, you more than likely want something a little lighter. This may be what you’re looking for.

I was watching an episode of The Pioneer Woman and she made a Cilantro-Lime Rice and Salmon dinner. I like salmon, and in my house, we don’t eat fish as much as we should. This recipe sounded perfect. I modified it to be paleo, and this is what I came up with. Feel free to make adjustments to fit your family’s tastes. This is easy and fast to make and very easy to be made to feed 2 people or a big crowd.

 

Cilantro-Lime Salmon over Cauliflower Rice and Peas feeds 3 with leftovers

Hardware

Cutting Board

Medium Mixing Bowl

1 Large and 1 Medium Frying Pan

Zester

Large Knife

1 Cup Measuring cup

Measuring Spoons

Large Spoon

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Ingredients

Salmon

2 Limes, zested, juiced

1/2 bunch Cilantro, minced

1 1/2 each 12 oz packages Riced Cauliflower

1 cup frozen Peas

1 cup Gluten Free Soy Sauce

Oil for Cooking (I used Olive Oil)

Salt and Pepper to taste

 

Directions:

Cut salmon into serving size pieces. Salt and pepper both sides. (If you’ve purchased your salmon already portioned, even better!)

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Oil large frying pan and put the salmon skin side down in the hot pan. You want the skin to become crispy!

Oil medium frying pan and when hot, put the cauliflower rice in there. It can be added frozen. It will thaw quickly.

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In the bowl, mix the cilantro, lime juice and lime zest. Stir together.

After 4 – 5 minutes, turn the salmon skin side up when you see white coming up the side of each piece. I like my salmon done through. If you like yours more rare, turn sooner.

Stir 1/3 of the cilantro-lime mixture into the cauliflower. Put the frozen peas on top.

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Remove salmon from pan. Add the remaining cilantro-lime mixture and the Soy Sauce to the pan. Bring to a low boil, reduce to about 1/2.

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Put the salmon pieces back in the pan, skin side up. You want to keep that skin crispy. Warm through.

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Stir the cauliflower and peas together.

Serve with the cauliflower-peas on the bottom, the salmon on top. Drizzle a little of the sauce over top.

It’s a lot of steps but each one is very easy. Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite fish dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Baked Cauliflower

 

Serving of Baked Cauliflower

 

One thing I do miss while on my new eating plan is pasta. I have always loved pasta and for many years dedicated Saturday night to pasta dinners. But eating paleo has changed all that. I still want that comfort food for dinner though. So what to do? Recreate it, of course. Now no one is ever going to think that cauliflower is pasta but nevertheless, I made this baked cauliflower and it was so good, the hubby went for seconds!

To make this work, since I also am off of dairy, I had to make a cauliflower ricotta. So, this month you get two recipes, three, if you count the sauce, for the price of one! You can find my spaghetti sauce recipe here.

Cauliflower Ricotta, Makes 1 1/2 cups. From FrugalFreebiesandDeals.com

Hardware

Pot

Strainer

Clean Dish Towel

Measuring spoons

Food Processor

 

Ingredients

16 oz frozen cauliflower

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 tsp apple cider vinegar

1 T nutritional yeast (Optional)

1 egg (optional if you’re not using this in a baked dish)

Directions:

Cooling Cauliflower

Cook cauliflower according to package directions.

Allow to cool for 5 – 6 minutes

Pour into a colander and drain all water.

Squeeze the water out

Spend 1 – 2 minutes squeezing water out of the cauliflower.

Add all ingredients to the food processor and blend until smooth.

Finished cauliflower ricotta

Baked Cauliflower from http://www.delish.com/cooking/recipe-ideas/recipes/a57630/cauliflower-Baked-ziti-recipe/

Hardware

Pot

Strainer

9 X 13 baking dish

Large Bowl

Cutting Board

Knife

 

Ingredients

1 T olive oil

1 medium onion, chopped

2 cloves garlic, minced

Pinch red pepper flakes

1 lb ground beef

Salt and pepper to taste

2 T tomato paste

1 tsp dried oregano

1 28oz can crushed tomatoes

2 T thinly sliced basil plus more for garnish

1 large head of cauliflower (about 3 cups) cut into florets, blanched and drained well

1 1/2 c ricotta

2 c shredded mozzarella

1/2 c freshly grated Parmesan

Note 1: I’m giving you the directions as listed in the recipe. I used the cauliflower ricotta above and vegan mozzarella. I cheated and used the real deal parmesan. There is no paleo substitute for parmesan. So if you want to keep this totally Paleo, just skip the parm.

Note 2: The above ingredients are for making the sauce. You can use this one or mine, see the link above.

 

Directions:

Preheat oven to 375F.

Heat olive oil in a large saucepan over medium heat. Add onion and saute, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Saute until browned. Drain fat.

Add the tomato paste and oregano and cook over medium heat for 2 minutes more, until slightly darkened. Add the crushed tomatoes and bring sauce to a simmer. Reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in basil.

In a large bowl, pour the sauce over the cauliflower and stir to combine. In a large, oiled baking dish, place half the cauliflower in an even layer.

Dollop all over with half of the ricotta, and sprinkle with half of the mozzarella and parmesan. Add the rest of the cauliflower in an even layer and top with the remaining cheeses.

Bake until the cheese is melty and golden, 25 minutes. Garnish with basil and serve.

Note 3: I only used half of the sauce on the cauliflower.

Enjoy.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite baked dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Introducing Myself With One More Chicken Recipe

Butternut Squash and Roses by Randy Cockrell

Butternut Squash and Roses by Randy Cockrell

Hi, my name is Connie Cockrell and I’ve been invited by the wonderful ladies of Chicklets in the Kitchen to participate on their blog. I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.wordpress.com.
I suffer from Celiac disease and my husband is lactose intolerant. That means I cook most of our food at home. I’ve also begun modeling my diet after the Paleo Diet to help both of us lose weight and feel healthier. And like any author, sometimes the freezer gets a little bare. The other night I had chicken breast thawed. Pre-Paleo, I might have butterflied those open, pounded them thin and turned them into a scaloppini, this particular night, I was sticking to the Paleo plan.
What is that, you might ask. It’s a diet that’s free from grains and dairy, as it is believed hunter/gatherers may have eaten. I don’t stick to it strictly, moderation in everything, but I stayed pretty close with the chicken breast.
I rubbed them with olive oil, salt, pepper and finely chopped rosemary (from my garden!). Then pan fried them until done. I deglazed the pan with a little white wine and let that reduce. I removed the cooked breasts and added plain, non-fat Greek yogurt to the reduced pan juices. Over low heat I stirred it to combine and put the chicken back in the pan. Yes, yogurt is a dairy but you only use two or three tablespoons. Like I said, I’m not crazy strict about it. The side dishes were green beans and cherry tomatoes from the garden. It was delicious. Sorry, I didn’t think to take a picture but you can see my garden where I have a nice crop of trellised butternut squash.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite chicken go to meal in the comments box below if you feel so inclined.

Quick, easy dinner: Cheesy Sprouts and Sausage

While many of my fellow Chicklets are living it up in Atlanta at the RWA National Conference this week, I’m home, doing what I normally do: Work, softball, writing and Starbucks sitting.

I’d already decided not to attend conference (with good reason) when a coworker asked if I could trade vacation weeks with him — and since I didn’t have plans anymore, I agreed.

I’m slightly jealous of all the fun they’re certainly having — the late night gabfests and fun dinners with friends — and all the great info they’re sure to be learning, both in and out of workshops.

I’m already counting my pennies for San Antonio in 2014.

Until then, a Chicklet has to eat … more than 365 dinners, as a matter of fact. 😉

This Chicklet will be making more than one meal starring her new favorite food, brussels sprouts.

Cheesy Sprouts & Sausage by Arlene Hittle | Chicklets in the Kitchen Continue reading

Special Guest Travis Mullins: Roasted Red Pepper and Artichoke Chicken Wraps

Hi everyone! I was raised by a professional chef step-father, who instilled a great love of food in me at a young age (I’ll never forget being maybe 7 years old and loving his stuffed mushrooms) and whose family also helped to teach me great love for cooking. Continue reading