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Posted: October 10, 2018
Recipe by: Natalia Wrobel Katz
Crispy salmon fillets cooked in a Skeppshult cast iron fry pan along with ghee butter, fresh lemon, and rosemary. Served with a cauliflower fried rice. Perfect for a fast but healthy dinner!
Active Time
10 minutes
Total Time
35 minutes
Yields
2

Ingredients:

For the Salmon:

  • 2 salmon fillets
  • 3 tbsp. ghee butter, divided
  • 2 tbsp. lemon juice
  • salt, to taste
  • pepper, to taste
  • 5 slices of lemon
  • 2-3 rosemary springs

For the Cauliflower Rice:

  • 2 c. cauliflower rice
  • 1 c. onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves
  • 1/2 tsp. paprika
  • 1 tsp. salt

Directions:

For the Salmon

  1. 1. Heat your cast iron skillet and add 1 tbsp. ghee.
  2. 2. Rub the salmon with lemon juice and season with salt and pepper.
  3. 3. When the pan is hot, add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
  4. 4. Add one more tbsp. of ghee, lemon slices, and rosemary.
  5. 5. While the salmon is cooking, use a spoom to baste it with the butter that collects at the bottom of the pan.
  6. 6. Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.

For the Cauliflower Fried Rice

  1. 1. Meanwhile, prepare the cauliflower fried rice. Heat one tbsp. ghee, then add onion, carrot and salt. Cook until vegetables are softened (3-5 minutes).
  2. 2. Add cauliflower rice, garlic, paprika, salt and pepper to taste.
  3. 3. Cook for 5-7 minutes.
  4. 4. Divide the rice between two plates and top off with salmon.

Author's Notes:

You can use store-bought or homemade cauliflower rice. Homemade cauliflower rice can be made by grating cauliflower flourets or pulsing them in a blender or food processor. Follow directions above to cook.

Images:

Lemon Rosemary Salmon with Cauliflower Fried Rice
Lemon Rosemary Salmon with Cauliflower Fried Rice
Lemon Rosemary Salmon with Cauliflower Fried Rice

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Lemon Rosemary Salmon with Cauliflower Fried Rice

  • Prep
    10 minutes
  • Total Time
    35 minutes
  • Yields
    2

Description

"Crispy salmon fillets cooked in a Skeppshult cast iron fry pan along with ghee butter, fresh lemon, and rosemary. Served with a cauliflower fried rice. Perfect for a fast but healthy dinner!"

Ingredients

For the Salmon:

  • 2 salmon fillets
  • 3 tbsp. ghee butter, divided
  • 2 tbsp. lemon juice
  • salt, to taste
  • pepper, to taste
  • 5 slices of lemon
  • 2-3 rosemary springs

For the Cauliflower Rice:

  • 2 c. cauliflower rice
  • 1 c. onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves
  • 1/2 tsp. paprika
  • 1 tsp. salt

Directions

For the Salmon

  1. 1. Heat your cast iron skillet and add 1 tbsp. ghee.
  2. 2. Rub the salmon with lemon juice and season with salt and pepper.
  3. 3. When the pan is hot, add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
  4. 4. Add one more tbsp. of ghee, lemon slices, and rosemary.
  5. 5. While the salmon is cooking, use a spoom to baste it with the butter that collects at the bottom of the pan.
  6. 6. Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.

For the Cauliflower Fried Rice

  1. 1. Meanwhile, prepare the cauliflower fried rice. Heat one tbsp. ghee, then add onion, carrot and salt. Cook until vegetables are softened (3-5 minutes).
  2. 2. Add cauliflower rice, garlic, paprika, salt and pepper to taste.
  3. 3. Cook for 5-7 minutes.
  4. 4. Divide the rice between two plates and top off with salmon.

Author's Notes

You can use store-bought or homemade cauliflower rice. Homemade cauliflower rice can be made by grating cauliflower flourets or pulsing them in a blender or food processor. Follow directions above to cook.

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