Blackened Salmon with Cauliflower Rice
Prep time | 10 minutes
Cook time | 20 minutes
Category
Difficulty
Serves
Main dish
Intermediate
2
Ingredients
Blackened Salmon Cauliflower Rice
- 2 salmon fillets, approximately 180–200g each
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper, optional
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp butter
- Lemon wedges
- 400g cauliflower rice
- 1 tbsp olive oil
- 1 garlic clove, minced
- ½ tsp smoked paprika
- 1 tbsp butter
- 2 tbsp chopped parsley
- Salt and pepper
- 1 tbsp lemon juice
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01
Salmon preparation
Pat the salmon dry with paper towel.
Combine the smoked paprika, paprika, garlic, onion powder, thyme, oregano, cayenne, salt and pepper.
Brush the salmon with olive oil and coat generously with the spice mixture.
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02
Cook the Salmon
Heat a heavy frying pan over medium-high heat.
Add the salmon skin-side down and cook for approximately 4–5 minutes.
Carefully turn and cook for another 3–4 minutes, depending on thickness.
Add the butter and spoon the melted butter over the salmon for the final minute.
Remove and rest while preparing the cauliflower rice.
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03
Cook the cauliflower rice
Heat olive oil in a separate pan and add the garlic.
Add cauliflower rice and smoked paprika. Cook for 4–5 minutes, stirring regularly.
Add butter, parsley, lemon juice, salt and pepper.
04
Final touches and serving
Serve the blackened salmon over the cauliflower rice with fresh lemon.
The Trick
Get the pan properly hot before adding the salmon. This helps create the dark, flavourful crust without having to overcook the fish.
Approx. nutrition per serve Calories: 600–650 Protein: 45–50g Fat: 40–45g Net carbs: 8–10g
Approx. nutrition per serve Calories: 600–650 Protein: 45–50g Fat: 40–45g Net carbs: 8–10g
I don't really drink much these days. I just save it for the days I meet up with friends. Enjoying a beer at Shelter Brewing Co in Busselton in WA.