Best Wild Salmon With Edamame Cauliflower Rice Recipes

Wild Salmon and Romanesco Pilaf image

Provided by Shira Bocar

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, finely diced
1 cup basmati rice, well rinsed
1/2 cup slivered almonds, toasted
Kosher salt and freshly ground pepper
1 head romanesco or cauliflower, cut into 1-inch pieces
4 skinless wild-salmon fillets (each 5 ounces)
1 lemon
1/4 cup chopped fresh dill
1/4 cup chopped fresh cilantro leaves

Steps:

Preheat oven to 400°F. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes. Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper.
Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.
Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes. Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Nonstick cooking spray
6 wild salmon fillets
Salt
Freshly ground black pepper
2 tablespoons lemon and herb seasoning
4 cups cauliflower florets
3 tablespoons grated parmesan cheese
1 cup chopped Roma (plum) tomatoes
1/4 cup slivered basil leaves
2 tablespoons drained capers
4 cups instant brown rice, cooked according to package directions

Steps:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.