1large head caulifloweror 6 cups remade cauliflower rice
12-16ozsalmon
3Tbspgrass-fed butter or gheedivided
2clovesgarlicminced
1/2tspsea salt
2green onionssliced
1/2cupkalamata olivessliced
Parsley for garnishoptional
Instructions
Creamy Lemon Dill Sauce
In a medium-sized mixing bowl, whisk together egg yolks, lemon juice, dill, garlic, and sea salt.
While continuing to whisk, slowly drizzle in olive oil.
Whisk until well combined and set aside.
Seared Salmon Bowls
Rinse the salmon fillets under cold water and dry thoroughly with paper towels. Make sure the salmon is really dry or else you will not get a good sear on the fillets. Sprinkle both sides with a little salt and pepper. Set aside.
To make the cauliflower rice, use a food processor with a shredding disc attachment to shred the cauliflower into a rice texture. Alternately, the regular blade attachment of food processor can also be used. If you don't have a food processor, a cheese grater can be used to manually shred the cauliflower.
Melt 2 Tbsp of the butter or ghee in a large skillet over medium-low heat.
When the skillet is hot, add garlic and cook for 2 minutes, stirring occasionally.
Increase heat to medium. Add cauliflower rice and salt. Cook for 5 minutes, stirring occasionally.
Season cauliflower rice to taste with salt and pepper.
Remove to serving bowls.
Melt remaining 1 Tbsp butter or ghee in the skillet and increase heat to medium-high.
Place the fillets in the pan and cook for about 4 minutes per side for fillets that are 3/4-inch thick. Adjust cooking time based on the thickness of the fillets.
Remove the fillets to the bowls, drizzle with the creamy lemon dill sauce, and top with green onions, kalamata olives, and parsley.