Seared Salmon Bowls with Creamy Lemon Dill Sauce

Seared Salmon Bowls with Creamy Lemon Dill Sauce

  • Prepare: 9M
  • Cook: 16M
  • Total: 25M
Seared Salmon Bowls with Creamy Lemon Dill Sauce

Seared Salmon Bowls with Creamy Lemon Dill Sauce

Diets

  • Gluten free
  • Paleo

Ingredients

  • 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
  • Time
  • Prepare: 9M
  • Cook: 16M
  • Total: 25M

Found on

Description

Simple, Healthy Coastal Cuisine

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!
  • Serves: 2 servings
  • Prepare: 9 mins
  • Cook Time: 16 mins
  • TotalTime:
kitscoastal.com

kitscoastal.com

154 0
Title:

Descrition:

Seared Salmon Bowls with Creamy Lemon Dill Sauce

  • 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

The first person this recipe

kitscoastal.com

kitscoastal.com

154 0

Found on kitscoastal.com