How is October over?!? Time is flying!
Here’s our KISS meal of the week: Baked Salmon with Dill Cauliflower “Rice”
While we like finding a great Pinot Noir to pair with salmon, this week we threw caution to the wind, and opened a bottle of Gelfand Cabernet Sauvignon. Go big, or go home.
I don’t know why we hadn’t tried it before! I think the key was in the seasoning.
Baked Salmon with Dill Cauliflower “Rice” (serves 2)
- 2 salmon fillets
- 1 t. rice vinegar
- 2 T. dijon mustard
- 1 head of cauliflower, chopped into florets
- 1 T. dried dill
- 1 t. ground black pepper
- 1 t. sea salt
Combine the rice vinegar and dijon mustard in a small bowl. Spoon the mixture over the salmon fillets, and then bake the fillets in the oven for 15 minutes at 350°F.
Combine the “rice”, and remaining seasonings in a bowl. Stir to thoroughly combine.
It’s that easy!
We also had a bit of hot sauce at the table . . . which was a fun addition.
Have you tried cauliflower “rice”? I actually prefer it to regular rice. In fact, I don’t really like regular rice at all. But the texture and flavor of cauliflower “rice” is a winner.