This recipe makes a satisfying weeknight dinner. This is a gluten, egg and dairy free recipe. Serves 3-4 people.
Ingredients
10 oz asparagus spears
1/4 cup water
1lb raw salmon (take off skin if not already done)
1/2 tbsp garlic oil
1 tsp fresh lemon juice
1/8 tsp black pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 tsp paprika
12 ounce frozen riced cauliflower
1 tbsp olive oil
Creamy Lemon Herb Sauce Ingredients
1/3 cup of vegan mayo
1/3 cup unsweetened almond milk
1 tsp white cooking wine
1 tsp of yellow mustard
1/2 tbsp garlic oil
1 tsp fresh lemon juice
1/4 tsp salt
1/2 tsp basil
1/2 tsp dill weed
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 tsp sugar
1 tbsp corn starch
3 tbs water
Directions
1) Wash your salmon fillet off and remove skin if it still on. Pat your salmon dry with paper towel.
2) Cut salmon into small cubes. Place in a storage bag.
3) In the bag add 1/2 tbsp garlic oil, 1 tsp fresh lemon juice, 1/8 tsp black pepper, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 tsp paprika. Lightly toss salmon in the ingredients until fully coated. Set bag aside. Do not refrigerate.
4) Wash and cut asparagus spears into 1 1/2 inch pieces.
5) Add to large pan and add 1/4 cup water. Heat on medium-high. Steam asparagus for 5 minutes or until they are at your desired tenderness. Toss a few times so they do not stick to the bottom of the pan.
6) Place asparagus in a bowl and set aside.
7) In the same pan you used for the asparagus, add 1 tbsp olive oil. Heat on medium-high.
8) Add 12 ounce frozen riced cauliflower in hot oil. Toss cauliflower in hot oil until fully coated.
9) Cover and cook on medium-high for 12 minutes. Stir every 3-4 minutes so it does not burn. Add to the bowl with the asparagus. Rinse the pan out and wipe dry with paper towel.
10) In a small pot whisk 1/3 cup of vegan mayo, 1/3 cup unsweetened almond milk, 1 tsp white cooking wine, 1 tsp of yellow mustard, 1/2 tbsp garlic oil, 1 tsp fresh lemon juice, 1/4 tsp salt, 1/2 tsp basil, 1/2 tsp dill weed, 1/8 tsp cayenne pepper, 1/8 tsp black pepper and 1 tsp sugar.
11) In a small bowl or cup resolve 1 tbsp corn starch into 3 tbs water. Whisk into sauce mixture.
12) Heat sauce on medium. Whisk until it thickens. Do not walk away from whisking sauce. You don't want to risk it burning. Once it has thickened take off burner.
13) In the same pan you cooked the asparagus and cauliflower rice in, place back on the burner. Heat on medium-high.
14) Add salmon cubes and cover. Cook for 10-12 minutes. Toss salmon cubes every couple of minutes so all the sides get seared on the heat of the pan.
15) Once your salmon is fully cooked you can add your asparagus and cauliflower. Toss until fully combined. Turn off heat.
16) Once your salmon asparagus mixture is placed on a serving plate, you can add desired amount of creamy lemon herb sauce.
17) Enjoy!
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