Wild Salmon With Edamame Cauliflower Rice Recipes

WILD SALMON WITH EDAMAME-CAULIFLOWER RICE

Wild Salmon with Edamame-Cauliflower Rice image

In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 55m

Number Of Ingredients 8

Ingredients

1 large head cauliflower, trimmed, cored, and cut into florets
1/4 cup extra-virgin olive oil
2 scallions, thinly sliced
Kosher salt and freshly ground pepper
4 wild-salmon fillets (each 6 ounces)
1 cup frozen shelled edamame
1/3 cup chopped cilantro leaves
Lime wedges, for serving

Steps:

Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.

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