Coconut Lime Salmon with Cauliflower Rice

DSCN3669Well hello there! After a little blogging break I’m back and so excited to share what’s on my plate with you! Lately, I’ve been experimenting with some different styles of cooking. I highly recommend doing this if you find yourself in a food/cooking rut where you’re making the same things over and over again. That was totally me at the end of the winter and I knew something needed to change.

I turned to some current trends like Paleo and vegan to see if I could step outside of my comfort zone and learn a thing or two. And you know what? It’s working wonders for helping me rediscover my passion in the kitchen. Just to be straightforward, I don’t follow any of these diets nor do I plan to. Mostly, I appreciate that they both focus on eating whole foods. {Plus, I often like these recipes because they don’t involve cheese.} I’m loving incorporating a few Paleo and vegan meals into our weekly menus…even though I usually wash them down with a chocolate chip cookie or two : ) Balance, right?

I also love how they’re teaching me about new ways to use certain foods and ingredients. For this roasted salmon, for instance, I used coconut oil, which I absolutely love. I haven’t used it in many dishes so this gave me a new opportunity to experiment with it {total success}. I also made cauliflower rice, which has been a great replacement for brown rice lately. By the end of this winter, I was ready to ease up on the carbs a little bit anyway. {I’m also loving making zucchini noodles with my new spiralizer. Recipes to come!}

If you’ve never made cauliflower rice it couldn’t be simpler: Send the florets through your blender or food processor until it resembles rice. Pour it out onto a baking sheet and roast for about 15 to 20 minutes. I like to toss the “rice” with a teaspoon or two of sesame oil for flavor. Easy as pie, right?

I hope you enjoy this meal as much as we did. I’m excited to share some of my other recent cooking successes with you in the coming days and weeks!

Coconut Lime Salmon with Cauliflower Rice

Coconut Lime Salmon with Cauliflower Rice

Serves 2 (with leftovers)

For the salmon:

Ingredients

  • 2 to 3 salmon filets (about 6 oz each)
  • Salt & pepper
  • 1 1/2 to 2 Tbsp coconut oil, melted
  • Juice of 1 lime

Preparation

Preheat oven to 425. Place salmon in a glass baking dish and season salmon with salt and pepper. Combine the coconut oil and lime juice in a bowl and pour over salmon. Bake for 20 to 25 minutes until cooked through.

For the cauliflower rice:

Ingredients:

  • 1 head cauliflower, leaves and stems removed, cut into florets
  • 1 to 2 tsp toasted sesame oil

Preparation

Preheat oven to 425. If you’re using a food processor, add cauliflower florets all at the same time and pulse until it resembles rice and pour out onto a baking sheet. If you’re using a blender (I used a Vitamix) add florets about a cup at a time, blend just until it resembles rice (you don’t want to mash/pulverize it), then pour out onto a baking sheet, repeating until all of the cauliflower has gone through the blender. Spread “rice” into a single layer on the baking sheet. Bake for 15 to 20 minutes, tossing halfway through. Drizzle 1 to 2 tsp sesame oil onto “rice” and toss to coat evenly.

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