Flaked Salmon with Riced Cauliflower

I love salmon and I have a very easy recipe to share with you today. It’s my flaked salmon with riced cauliflower, broccoli florets and dried cranberries.

I started by marinating three pieces of wild caught Alaskan Sockeye Salmon in avocado oil, Worcestershire sauce, butter, lemon, and Fish Monger seasoning. I let it sit for about two hours, flipping it over once. I don’t measure, just add all the ingredients to cover the salmon.

Next I pan fried it quickly on the skin side first then I turned it over to cook the other side. It only needs about 15 minutes to cook then remove it from the pan to cool a few minutes before removing the skin and flaking the salmon.

While the salmon was cooking, I microwaved some riced cauliflower and the broccoli florets just enough to thaw and still be crunchy.

I used the same pan for the next step. I left some of the marinade in the pan and added the salmon, broccoli and dried cranberries to it. On medium heat, stir everything together then add the riced cauliflower.

As a side, I cut up tomatoes and cucumbers, added cut pieces of fresh mozzarella in quarters and basil seasoning. It was a Caprese salad in a bowl instead of stacked on top of each other. I had Balsamic glaze, Raspberry Vinaigrette and Balsamic Vinaigrette dressing to choose from.

This was an easy, quick and healthy dinner I made for my “church Angels” and I’ll share my dessert in another blog.