Wild Salmon Steakhouse with Cauliflower Rice & Asparagus Pilaf

Preparation Instructions

PREP FISH: Preheat the oven to 375°F. Line a small baking pan with foil or parchment paper.

Remove fillets from pouch and place in a single layer, not touching, with flat sides down, on baking sheet.

BAKE: Bake on the middle rack of oven for 15 to 18 minutes.

MAKE THE PILAF: Meanwhile, heat olive oil in a large skillet over medium-high heat.

Add white and light green parts of green onion and jalapeño and sauté for 2 to 3 minutes. Add chopped garlic and cook for 1 minute more.

Pour riced cauliflower into the pan and cook for about 5 minutes, stirring occasionally. Season with salt and pepper.

Add asparagus and continue cooking for 6 to 8 minutes, until the asparagus is tender but still firm.

Stir in green parts of green onion and sliced almonds, cooking for about 1 minute until combined.

Finish by zesting lemon into the skillet, then stir. Remove from heat.

TO SERVE: Add a portion of pilaf to each plate and top with cooked salmon fillet. Garnish with fresh lemon slices and jalapeño slices (optional) and serve.

Note: Pilaf portion of the recipe makes 4 servings. Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 4 days.

Ingredients

• 2 Morey's Wild Salmon Steakhouse fillets, thawed
• 1 ½ Tbsp. olive oil
• 1 bunch chopped green onions, white and green parts separated
• 3 Tbsp. jalapeño, diced
• 2 garlic cloves, chopped
• 12 ounces frozen riced cauliflower
• ¾ tsp. kosher salt
• ½ tsp. cracked black pepper
• 1 pound asparagus, cut into ½-inch pieces
• ¼ cup sliced almonds
• 1 Tbsp. lemon zest
• Sliced lemon and jalapeño (optional), for garnish