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Crispy Salmon with Artichoke Cauliflower Rice
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
People
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
People
Instructions
  1. Gently rinse salmon fillets and pat dry. Rub corn starch over meat side of fillets. Set aside.
  2. Heat a heavy skillet over medium-high (cast iron skillet works great for this).
  3. Mix tapenade, cream and olives together in a microwaveable bowl. Heat on high 30 seconds in microwave.
  4. Add grapeseed oil to pan and swirl. Gently lay fish in pan skin side up. Sear 7 to 8 minutes. Gently turn over and repeat.
  5. While fish is cooking, cook cauliflower rice according to package directions. Serve alongside salmon and spoon artichoke mixture over fish and rice.
  6. Garnish with parsley and serve.
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