Salmon en Papillote with Cauliflower Rice

A One Pan Supper.

When working with fresh, local ingredients -- you don't need much to make a fantastic dinner. This dish is bright, flavorful and guilt free by using cauliflower as the "rice!"

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Salmon en Papillote with Cauliflower Rice


What You Need:

2 Salmon fillets, skin removed*
8 Cherry tomatoes, large
1 Tbsp Olive oil
3 Tbsp Champagne vinegar
1/2 Lemon
1/2 Cauliflower head, stems removed
1 Tbsp Coconut oil
3 Scallions, chopped
1 Garlic clove, diced or pressed with garlic press
1/4 cup Chicken stock
Cilantro, chopped

What To Do With It:

Preheat oven to 425º. 

Lay out a piece of tin foil or parchment paper big enough to accommodate both salmon fillets when folded into a pouch.  Place salmon fillets side by side on the foil/parchment and scatter tomatoes around the fish.  Drizzle everything with olive oil, champagne vinegar and salt and pepper.  Fold the pouch up by crimping the ends of the foil or parchment together so that there are no holes - this will create a little salmon sauna and lock in all the flavor! Place in the oven for 20 minutes (I put my "papillote" (pouch) on a baking sheet just in case there's a leak). 

While the salmon is cooking, make the cauliflower rice.  Trim the florets from the stems of the cauliflower.  "Rice" the cauliflower by using the grater attachment of your food processor. Heat coconut oil over medium heat in a sauté pan.  Once hot, add garlic and stir for a minute.  Add the cauliflower and toast for one-two minutes.  Pour in chicken stock and simmer until liquid has been absorbed.  Toss in scallions and add salt and pepper to taste. Stir until scallions are heated through. 

To plate: spoon cauliflower rice onto the middle of the plate, place salmon on top, squeeze lemon over the salmon, scatter tomatoes around the plate, add a sprinkle of salt to tomatoes and salmon.  Top with chopped cilantro and a lemon wedge. 



*Hangry District Tip: Ask your fish monger to remove the skin of your salmon for you :) I enjoy skinning my own salmon as a challenge, but sometimes ain't nobody got time due to the hanger.