Seared Salmon Bowls with Creamy Lemon Dill Sauce

• Gluten free
• Paleo

• Seafood

  • 12 oz Salmon

• Produce

  • 1 large head Cauliflower
  • 2 tbsp Dill
  • 3 clove Garlic
  • 2 Green onions
  • 1 Parsley

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1/2 cup Kalamata olives
  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter or ghee, grass-fed

Found on kitscoastal.com

Description

Ingredients

• 2 egg yolks
• 1 tsp fresh lemon juice
• 2 Tbsp finely chopped dill
• 1 clove garlic, minced
• ¼ tsp sea salt
• 3 Tbsp extra virgin olive oil
• 1 large head cauliflower (or 6 cups remade cauliflower rice)
• 12-16 oz salmon
• 3 Tbsp grass-fed butter or ghee, divided
• 2 cloves garlic, minced
• ½ tsp sea salt
• 2 green onions, sliced
• ½ cup kalamata olives, sliced
• Parsley for garnish (optional)

Directions

• In a medium-sized mixing bowl, whisk together egg yolks, lemon juice, dill, garlic, and sea salt.
• While continuing to whisk, slowly drizzle in olive oil.
• Whisk until well combined and set aside.
• Rinse the salmon fillets under cold water and dry thoroughly with paper towels. Make sure the salmon is really dry or else you will not get a good sear on the fillets. Sprinkle both sides with a little salt and pepper. Set aside.
• To make the cauliflower rice, use a food processor with a shredding disc attachment to shred the cauliflower into a rice texture. Alternately, the regular blade attachment of food processor can also be used. If you dont have a food processor, a cheese grater can be used to manually shred the cauliflower.
• Melt 2 Tbsp of the butter or ghee in a large skillet over medium-low heat.
• When the skillet is hot, add garlic and cook for 2 minutes, stirring occasionally.
• Increase heat to medium. Add cauliflower rice and salt. Cook for 5 minutes, stirring occasionally.
• Season cauliflower rice to taste with salt and pepper.
• Remove to serving bowls.
• Melt remaining 1 Tbsp butter or ghee in the skillet and increase heat to medium-high.
• Place the fillets in the pan and cook for about 4 minutes per side for fillets that are ¾-inch thick. Adjust cooking time based on the thickness of the fillets.
• Remove the fillets to the bowls, drizzle with the creamy lemon dill sauce, and top with green onions, kalamata olives, and parsley.
• Serve immediately.
• Enjoy!