Curried Cauliflower Rice + Seared Salmon (Paleo + Whole30) – a quick and delicious meal that comes together easily and quickly!
This post is sponsored by Taylor Farms, but the opinions are my own.
Curried Cauliflower Rice
This easy weeknight dinner is a great way to mix things up and wake up your taste buds!
I am so excited to be partnering with Taylor Farms to bring you this delicious recipe for Curried Cauliflower Rice + Seared Salmon! It is packed with flavor and made with simple ingredients you most likely already have on hand!
I made the recipe EXTRA weeknight-friendly by using Taylor Farms Cauliflower Pearls! That’s right, no one has time for grating cauliflower during the week! Just use some of their pre-made cauliflower pearls and you are good to go! It melds perfectly with the coconut milk, curry powder, lime, basil and ALL the veggies! It really is a nice and light weeknight dinner that is perfect for when you get sick of the same-old recipes!
Best Veggies for Curried Cauliflower Rice
I used onion, carrots, celery and bell peppers but feel free to mix it up! You could easily use mushrooms, pea pods or even water chestnuts!
Is it good leftover?
Yes! It makes amazing leftovers! Perfect to bring to work!
Can I use other Proteins?
Of course! I used salmon, but feel free to use halibut, scallops or shrimp! It would be amazing with any of those choices!
Other recipes you might like:
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Curried Cauliflower Rice + Seared Salmon
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian
Description
Curried Cauliflower Rice + Seared Salmon (Paleo + Whole30) – a quick and delicious meal that comes together easily and quickly!
Ingredients
- salt and pepper
- 2–3 tablespoons avocado oil, divided
- 2 6-8oz pieces of salmon, skin on
- 2–3 teaspoons garlic, minced
- 1 large carrot, peeled and sliced
- 1 stalk celery, sliced
- 1 bell pepper, remove seeds and membrane and then cut into bite-sized chunks
- 1/2 cup onion, diced
- zest of 1 lime
- 1/2 cup full-fat canned coconut milk
- 1 1/2 tablespoons curry powder
- 1/4 teaspoon kosher salt
- 2 teaspoons fresh lime juice
- 2–3 tablespoons chicken broth
- 2 cups Taylor Farms Cauliflower Pearls
- 1/4 cup fresh basil, roughly chopped
Instructions
- In small bowl combine coconut milk, curry powder, salt, lime juice and chicken broth.
- Whisk to combine and set aside.
- Place salmon on plate and season with salt and pepper, set aside.
- Bring large skillet to medium-high heat.
- Add 1 tablespoon of oil and bring to temp.
- Add garlic and cook until fragrant, about 1 minute.
- Add carrot, celery and bell pepper.
- Sprinkle with salt and pepper.
- Cook on medium-high, approximately 2-3 minutes.
- Add lime zest and cauliflower rice, stir to combine and allow cauliflower rice to cook for 2-3 minutes (you can let it cook longer if you want the texture to be softer).
- Add coconut mixture and stir to combine, allowing the coconut sauce to become hot.
- Reduce heat to low.
- In large cast iron skillet, bring to medium heat and add tablespoon of oil.
- Add salmon, skin side down, and cook for 6-8 minutes.
- Carefully flip salmon and cook for an additional 6-8 minutes on medium heat or until the internal temp reaches 125.
- While salmon is cooking, add fresh basil to the cauliflower rice mixture and stir to combine.
- When salmon is done cooking, dived cauliflower rice mixture between two plate or pasta bows and place salmon on top.
- Garnish with additional fresh basil, if desired.
Keywords: curried cauliflower rice
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