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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.
Adapted from Ali Slagle’s New York Times recipe
For the Salmon:
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
For the Ginger-Cilantro Cauliflower Rice:
2 cups cauliflower rice
¼ cup chopped cilantro
1 teaspoon grated ginger
1 tablespoon olive oil
¼ teaspoon kosher salt
For the Salmon:
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.
For the Cauliflower Rice:
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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