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Crisp-Skinned Seed-Crusted Salmon with Ginger-Cilantro Cauliflower Rice

Andria
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Crisp-Skinned Seed-Crusted Salmon with Ginger-Cilantro Cauliflower Rice

Yogurt, lime, and herbs meet a mix of seeds, transforming into a yogurt so delicious that you will want to keep extra on hand to eat. Ginger and cilantro flavor cauliflower rice to become a flavorful side. When everything comes together with crisp-skinned salmon, you’ve got layers forming a dish that is nothing less than fantastic.

Crisp-Skinned Seed-Crusted Salmon with Ginger-Cilantro Cauliflower Rice is a light summer dinner at home that tastes like something you might have been served at a restaurant. Yogurt, lime, and herbs meet a mix of seeds, transforming into a yogurt so unique and delicious that you will want to keep extra on hand to eat, maybe alongside crudité or crackers, or maybe on its own. It’s truly delicious. Ginger and cilantro flavor cauliflower rice (or use regular white or brown rice if you prefer) to become a stand-alone side. When everything comes together with crisp-skinned salmon, you’ve got layers forming a dish that is nothing less than fantastic.

We’ve adapted the salmon from Ali Slagle’s recipe in NYT Cooking. While she does all the cooking on a stovetop, we’ve finished ours under the broiler to get the top toasty and crisp while keeping the yogurt topping intact. We’ve also added the bed of Ginger-Cilantro Cauliflower Rice, which adds extra texture and taste to an already yummy dinner.

Crisp-Skinned Seed-Crusted Salmon with Ginger-Cilantro Cauliflower Rice
Adapted from Ali Slagle’s New York Times recipe

1 lime, juice reserved, zest finely grated
1 cup Greek yogurt
¼ cup chopped dill
¼ cup chopped mint
¼ cup chopped cilantro
1 tablespoon sesame seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons cumin seeds
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper, divided
4 6-ounce skin-on salmon filets, rinsed and pat dry with paper towels
1 teaspoon olive oil
Ginger-Cilantro Cauliflower Rice

Preheat the oven broiler. In a small bowl, stir the lime zest and yogurt together. Stir in ½ of the herbs, the seeds, ½ teaspoon salt, and ¼ teaspoon pepper. 

Season the salmon on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Spread 3 tablespoons of the yogurt over the top of the salmon (the side without skin). Coat a large nonstick skillet with olive oil. Add the fish skin-side down, and place over medium heat. Cook undisturbed until the skin is crisp and the salmon is opaque ¾ of the way up the sides, about 10 to 12 minutes. Finish the salmon in the oven, broiling for about 3 minutes, or until the top begins to brown.

Thin the remaining yogurt with the lime juice until it is the consistency of a sauce. Serve the salmon on top of the Ginger-Cilantro Cauliflower Rice (recipe below), drizzled with the yogurt sauce and sprinkled with the reserved herbs.

Ginger-Cilantro Cauliflower Rice

2 cups cauliflower rice
¼ cup chopped cilantro
1 teaspoon grated ginger
1 tablespoon olive oil
¼ teaspoon kosher salt

Stir all ingredients together in a medium-sized microwave-safe bowl. Microwave for 1 minute. Stir and let stand for 1 minute before serving.

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