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Simple One-Pot Garlic Parmesan Salmon with Rice

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Egg Free

Say hello to your new favorite weeknight recipe: a complete meal, in one pan, with minimal hands-on time. And by cooking cauliflower rice with regular rice, you’ll even sneak in an extra serving of veggies! The hardest part is remembering to thaw the salmon ahead of time, but that can be fixed by putting it in the fridge the night before you want to make it.

2
40-45 minutes
1 cup water
1⁄2 cup Natural Grocers® Brand Bulk Organic White Basmati Rice
1⁄2 tablespoon organic butter
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Italian Seasoning Blend
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 (10-ounce bag) Natural Grocers Brand Organic Frozen Riced Cauliflower, or one half of a small head of organic cauliflower
2 portions Orca Bay Garlic Parmesan Wild-Caught Salmon, thawed
1⁄2 pint organic cherry or grape tomatoes
1 small organic lemon
2 tablespoons chopped organic parsley
  1. If making riced cauliflower, bring 1 cup of water to a boil. Rinse the head of cauliflower and pat dry. Cut into florets and discard thick stalks. Pulse the florets in a food processor until you achieve small granules that resemble rice (you can also use a box grater to grate the florets into rice-like granules). Put the riced cauliflower in a large bowl and add enough boiling water to cover. Allow to sit for 4 minutes, or until softened, then drain. Try to make sure nearly all of the liquid has drained off and set aside.
  2. Add one cup water to a medium skillet or a saucepan with a tight-fitting lid and bring to a boil.
  3. Rinse the basmati rice until the water runs clear. Drain well and add to the water along with the butter, Italian seasoning, and salt. Once boiling stir to mix well, then cover and reduce heat to maintain a simmer. Set a timer for 10 minutes.
  4. While the rice cooks, halve the tomatoes and the lemon, and chop the parsley.
  5. Once the rice has cooked for 10 minutes, gently press the bag of riced cauliflower to break up any large chunks, then add half of it to the top of the rice, pouring it all around the pan or add the freshly made riced cauliflower on the top of the rice. Cover and set a timer for 7 minutes.
  6. Once the rice has cooked for 7 more minutes, add the salmon to the pan (keeping the topping on top of it), gently nestling it into the riced cauliflower, then re-cover and cook another 8 minutes.
  7. After the rice has cooked a total of 25 minutes, turn off heat and let the pan stay covered on the burner for 10 minutes. Then, peek at the salmon and make sure it is nearly cooked through. It should look opaque and no longer translucent and should flake easily when a fork is inserted into the thickest part is twisted. If the salmon is not done, cover the pan and let it sit for an additional two or three minutes until it is cooked through.
  8. Once the salmon is cooked, transfer it to a plate. Add the tomatoes and parsley to the rice and stir to combine. Either return the salmon to the pan and serve or portion out into two bowls. Squeeze lemon over each serving and add salt and pepper to taste.
     

per one serving

CaloriesCarbohydratesProteinFatFiber
676 kcal53 g41 g36 g8 g

Recommended Beverage: Wine

Recommended Style: Sauvignon Blanc

Recommended Brand: Sans Sauvignon Blanc Canned Wine

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