How to Make Grilled Salmon Over Avocado Chimichurri Cauliflower Rice
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Preheat grill to medium-high. Brush salmon with olive oil, sprinkle with paprika, salt, and pepper.
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Grill salmon skin-side down for 5-6 minutes, flip, and grill another 2-3 minutes until cooked through.
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In a food processor, blend avocado, parsley, cilantro, vinegar, water, garlic, and jalapeño until smooth; set aside.
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Sauté cauliflower rice in a skillet with a pinch of salt for 5 minutes until tender.
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Serve grilled salmon over cauliflower rice and top generously with avocado chimichurri.
Pro Tips for Perfect Grilled Salmon Over Avocado Chimichurri Cauliflower Rice
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of salmon fillets, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Grilled Salmon Over Avocado Chimichurri Cauliflower Rice?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Grilled Salmon Over Avocado Chimichurri Cauliflower Rice?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for salmon fillets?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.