Name: Salmon Scampi on Confetti Cauliflower Rice
Prep time: 5 min
Cook time: 5 min
Yield: 2 servings
Ingredients: 2 6 Oz. Salmon filets with or without skin; 2 Cups of store bought confetti cauliflower rice (cauliflower mixed with celery and carrots or other veggies – found in produce department); 2 Tbsp. Chopped garlic; 2 Tbsp. Land 'O Lakes Canola butter; 2 Tsp. Olive oil; 1/4 Tsp. Calabrian Chili flakes; Salt & Pepper to taste; 1 Lemon; juiced (cut two slices from the middle of the lemon for plating first)

YIELDS:

2 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 5 mins

TOTAL TIME:

0 hours 10 mins

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ingredients

2 6 Oz. Salmon filets with or without skin

2 Cups of store bought confetti cauliflower rice (cauliflower mixed with celery and carrots or other
veggies – found in produce department)

2 Tbsp. Chopped garlic

2 Tbsp. Land ‘O Lakes Canola butter

2 Tsp. Olive oil

¼ Tsp. Calabrian Chili flakes

Salt & Pepper to taste

1 Lemon, juiced (cut two slices from the middle of the lemon for plating first)

DIRECTIONS

1. Coat a skillet with cooking spray and heat over medium high heat. Cook salmon topside down (if using salmon filets with skin on, cook side without skin first) for about two minutes.

2. At the same time, add one tablespoon of butter, one teaspoon of olive oil and one tablespoon of garlic to another skillet and melt. Add the Calabrian chili flakes and stir for one minute. Add the cauliflower rice, salt and pepper to taste and stir until everything is coated with butter and oil mixture. Add two tablespoons of water and let the “rice” soften.

3. Take the remaining tablespoon of butter, teaspoon of oil and remaining tablespoon of garlic and put in the microwave for 30 seconds.

4. Flip your salmon and cook for another minute. Pour the garlic mixture over the salmon and cook for one more minute. Squeeze half the lemon over the fish and the other half over the rice.

5. Serve the salmon on the cauliflower rice with a slice of lemon and any of the pan juices drizzled on top.

NOTE: I have always loved shrimp scampi and salmon is in regular rotation in my home. I put the two together for a really fast and delicious weeknight mean. Using the cauliflower rice kept it lighter than using regular rice or pasta and by using the light butter, I was also able to cut some of the calories. I purchase a mix of cauliflower, carrots and celery already chopped in my produce department but you can easily chop those veggies in a food processor of finely by hand. Other vegetables mixed in with the cauliflower would also work (peas and corn would be good too). This is a yummy meal that is good enough for company and comes together fast. I usually serve it with a green veggie (steamed broccoli or asparagus are my faves!)