Salmon with Sweet Spicy Rub & Cauliflower Ricekristen
- 1 1/2 tablespoons maple syrup
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/8 teaspoon sea salt
- 1/8 teaspoon fresh ground pepper
- 4 – 5 ounce wild salmon fillets
Combine the maple syrup, chili powder, cumin, salt and pepper in a small bowl. Brush salmon with 1 tablespoon of the spice mixture, coating the top of the fish. Continue to brush the remaining salmon fillets. Place fish on a plate and wrap with plastic wrap and allow to sit in refrigerator for 1 hour. Grill.
4 tablespoons extra-virgin olive oil (or coconut oil)
1 medium onion, diced
1 cup celery, diced
1 teaspoon garlic, minced
1 head cauliflower, trimmed and coarsely chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
In a large skillet, heat olive oil over medium heat.
Sauté onion over medium heat for 10 minutes, or until soft. Add celery and garlic to skillet and sauté for 5 minutes.
Meanwhile, place cauliflower in a food processor. Process until the texture of rice. Add cauliflower, thyme, and rosemary, cover and cook 5-10 minutes, until soft. Then add salt and pepper to taste.