We were away in Mexico over the weekend and I had an amazing quinoa and arugula salad with fresh mahi-mahi on top. The fish there has literally just been caught! I came home craving fish and saw a ripe lemon on my lemon tree and was inspired to make something yummy. I came up with this Cauliflower Rice Tabbouleh Salmon Bowl drizzled with fresh lemon juice and olive oil. It was seriously easiest thing to make and I think I need to put it on repeat because it is so good and healthy!
Tabbouleh is typically made with bulgur wheat, but I subbed raw cauliflower rice in this recipe instead, making it Paleo, Whole 30 and Anti-Inflammatory. It is crunchy and is a perfect mix with all of these herbs. I promise you don’t even need to cook the riced cauliflower so it comes together in no time at all.
Once again, this salad will check all your macro’s: Protein=Salmon, Carbs=cauliflower rice and veggies, Fat=Olive oil + salmon. This bowl is AMAZING!!
For the Tabbouleh:
1 bag riced cauliflower (I like Trader Joe’s Brand)
1 cup baby arugula
1 cucumber, chopped into small pieces
1/2 cup grape tomatoes, sliced in half
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
3 tbsp chopped fresh basil
Juice from 1 lemon
3 tbsp olive oil
Sea salt and black pepper to taste
For the Salmon:
4 pieces Wild Salmon (I used Butcher Box)
sea salt and pepper
2 tbsp olive oil
In a large bowl, mix together the cauliflower rice, arugula, cucumber, grape tomatoes, mint, parsley and basil. Squeeze the lemon juice over the tabbouleh and drizzle the olive oil. Toss well and season with salt and pepper. Set aside.
Heat a large pan over medium heat and add the olive oil. Sprinkle the salmon with sea salt and black pepper. Add the salmon to the hot oil, skin side up. Cook for 4-5 minutes, or until it starts to get crispy. Flip the salmon over so skin side is down and cook for another 3-4 minutes, or until it is at the desired temperature. I like mine medium but feel free to cook less or more to your liking!
Evenly divide the tabouleh amongst 4 bowls. Top with salmon. Enjoy!