SWEET & SMOKEY SALMON + SAVORY CAULIFLOWER TABBOULEH

ONE OF MY FAVORITE MEALS EVER IS…

Salmon may not be my very first choice of fish but when it’s cooked correctly, as well as seasoned perfectly, it’s devine. Here’s my favorite recipe that can be used with most mild white fish if salmon isn’t your thing. The recipe is also wonderful with chickpeas if you’re eating plant-based which can be made the following day as well as you will have a bit of extra tabbouleh to enjoy later on!

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To make the tabbouleh you’ll need the following ingredients:

  • 4 cups riced cauliflower

  • 3 tbsp freshly chopped dill

  • 2-3 tbsp freshly chopped curly parsley

  • 1/4 cup golden raisins

  • 1/2 tsp za’atar

  • 1/3 cup caramelized onion (yellow or white)

  • 1/2 tsp salt


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To make the dressing you’ll need the following ingredients:

  • 1/2 large shallot

  • 1 tsp honey (sub maple syrup if vegan)

  • 1/2 cup white balsamic vinegar (NOT cooking wine)

  • 1 tbsp whole grain mustard

  • 1/2 tsp garlic granules (no salt)

  • 1/4 tsp black pepper

  • 2/3 - 1 cup extra virgin olive oil

To make this dressing you’ll add everything to your blender except the olive oil. Be sure to blend fully and slowly add your oil in slowly until properly emulsified. Use a generous amount on your tabbouleh and taste test by incorporating fully and add more as desired. Store in your fridge for up to two weeks.


If you’ve been reading my instagram, you may have noticed I’ve removed vinegar from my diet however I have included the version I am now making for myself. It works well with this dish subbing vinegar with the use of lemon and water. It is a smaller amount than the above vinaigrette however it’s perfect for this dish plus a little extra too. If you have histamine-related issues or mast cell activation syndrome, maybe you react to vinegar as well. So far, I have seen an improvement however not certain that it’s my food-culprit. Here’s the recipe for the potential of anyone else sharing this dietary similarity <3

  • 1/2 large shallot

  • 1/4 cup lemon juice

  • 1 tbsp water

  • 1-2 tsp honey (sub maple syrup if vegan)

  • 1/2 - 1 tsp mustard powder

  • dash black pepper

  • 1/3 tbsp extra virgin olive oil

Finally, to complete your tabbouleh, add the dressing into the container with a spoon until your desired flavor profile is obtained. Occasionally I will add a quality extra virgin olive oil to the dish on top of the already created dressing for additional flavor. Don’t forget to salt the dish to your desired needs!


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SALMON RECIPE

  • One 6 oz piece of salmon

  • 1/4 tsp smoked paprika

  • 1/4 tsp za’atar

  • 1 tsp honey

  • 1 tbsp avocado oil

  • Dash of turmeric (as desired)

  1. At this time, you should be heating your oven to 400 degrees fahrenheit and begin washing up your items as the oven heats.

  2. Once complete, take out a sheet tray/baking tray and place two tbsp of avocado oil on your pan along with all of your spices and honey.

  3. Next, gather your salmon and remove any excess bones & moisture from it. Place it onto the pan in the oil. Using your hands, mix the seasonings & oil into the salmon (skin-side down) Add your honey after it has cooked if desired.

  4. Lastly, place it on the top rack of your pre-heated oven. Cook the salmon for 4 minutes and broil for 1-2 depending on how well-done you like your salmon. I prefer mine medium.

  5. Plate your tabbouleh first and top with fish. Add any additional dressing as desired. Enjoy!

One good rule of thumb with salmon is to ALWAYS undercook it, as it can always be cooked more, however it cannot be cooked less if you overcook it!

xoxo,

Chef Dee