Cauliflower Rice Bowl Orange Cilantro Salmon

Pan seared salmon topped with orange cilantro glaze, asparagus, avocado slices and radishes on top of cauliflower.

By: Megan McAndrews, Signature Chef

Prep Time: 25 min
Cook Time: 25 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 (4 ounce) salmon filets
1/4 cup orange cilantro mayonnaise
3 cups cauliflower rice
8-12 asparagus stalks, grill
1/4 cup orange cilantro mayonnaise
8-12 Avocado slices
1 1/2 tablespoons radishes, sliced 1/4 inch

Cauliflower Rice
4 cups cauliflower rice
2 1/2 tablespoons olive oil
2 teaspoons kosher salt
1/2 teaspoon ground black pepper

Orange Cilantro Mayonnaise
1/2 teaspoon roasted jalapeno pepper
1/2 teaspoon cilantro leaves, chopped
1 1/2 tablespoons orange marmalade
1 1/2 tablespoons mayonnaise

Allergens:

Eggs, Fish, Mustard, Soy

Nutritional Information

Directions:

Cauliflower Rice: Remove leaves from cauliflower, cut into 1/2 inch florets Place cauliflower florets into a food processor. Process until evenly chopped. In a sauté pan, heat oil over medium heat. Add cauliflower, salt and pepper. Saute until tender and golden brown.
Orange Cilantro Mayonnaise: In a food processor or blender, combine all ingredients. Process until well blended.
For Service: Season salmon with salt and pepper. Heat sauté pan over medium high heat and add oil. Sear salmon fillets, skin side down for 2 minutes or until golden brown. Place salmon fillet on sheet pan coated with vegetable oil. Evenly spread first listed orange cilantro mayonnaise glaze on top of fillet. Place in preheated 350 degree oven for 3 to 5 minutes. Mound 3/4 cup cauliflower rice in center of plate, arrange asparagus, 1 teaspoon radishes and avocado slices around edge of rice. Place salmon on top of cauliflower rice and drizzle with second listed orange cilantro mayonnaise glaze.