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Grilled Wild Salmon with Salsa Verde and Cauliflower Rice

Active Time: 45 minutes / Cook Time: 25 minutes / Total Time: 45 minutes

Makes 2 servings, plus leftover salmon and salsa for lunch tomorrow

salmon salsa verde.jpg


Salmon and Salsa Verde:

  • 4 boneless wild salmon fillets (5-6 oz each)
  • Sea salt and pepper to taste
  • 2 tablespoons coconut oil, melted
  • 3 poblano peppers, seeded and roughly chopped
  • 1 medium yellow onion, peeled and roughly chopped
  • 3 cloves garlic, peeled, left whole
  • ½ teaspoon fine sea salt
  • 1 teaspoon cumin
  • ½ teaspoon fresh or dried oregano (more to taste)
  • Juice of 1 lime, plus more to taste and serve
  • ½ cup vegetable or chicken broth
  • ¼ cup fresh cilantro, leaves and tender stems only

Cauliflower Rice:

  • 1 small head cauliflower, leaves and core removed, separated into florets
  • ¼ teaspoon fine sea salt
  • Ground black pepper, to taste
  • ½ tablespoon coconut oil


  1. Preheat oven to 400°F. If using, preheat grill* to medium high heat. Pat salmon dry and place, uncovered, in the refrigerator.
  2. In a medium bowl, toss poblanos, onion, garlic, oregano, cumin, salt and pepper with coconut oil. Pour onto a baking sheet and roast 12-15 minutes, until vegetables are soft and browned in spots.
  3. While vegetables are roasting, make the cauliflower rice: place cauliflower, salt, and pepper in a food processor fitted with the blade and pulse until rice-sized pieces form. Set aside.
  4. Carefully transfer roasted vegetables to a blender or food processor. Add lime juice, broth, and cilantro and puree until smooth. Taste for seasoning, and add more oregano and/or lime juice if desired. You should have about 2 cups.
  5. Heat a medium skillet over medium heat, add coconut oil and melt. Stir in cauliflower rice and cook, stirring occasionally, 4-5 minutes. Remove from heat and cover pan with lid askew, to let steam escape and keep cauliflower rice warm.
  6. Sprinkle salmon with salt and pepper to taste. If using a grill* or pre-heated grill pan, grill 4-5 minutes on each side.
  7. Set aside ½ cup salsa verde and 2 salmon filets for lunch tomorrow. Serve 2 salmon fillets and cauliflower rice with remaining salsa verde.
  8. Any leftover salsa can be stored in the fridge in an airtight container, and used as a gazpacho soup topping Day 3.

*If you do not have a grill or grill pan, keep the oven on after roasting the vegetables. Place the salmon, skin-side down, on a parchment-lined baking sheet. While the cauliflower rice is cooking, roast for 7-8 minutes, or to desired doneness.