5 from 1 reviews
Steamed Salmon Kabobs over Cauliflower Rice
 
Chef:
Recipe type: Entree
Ingredients
  • KABOBS
  • 1½-2 Lbs. Wild Salmon Fillet Skinned
  • 8 Baby Bella Mushrooms
  • 8 Pieces Yellow Bell Peppers Cut into 1 inch Squares
  • 4 Slices Zucchini cut 1 inch Thick
  • MARINADE
  • 3 Teaspoons Lime Zest
  • 3 Tablespoons Lime Juice
  • 1 ½ Teaspoons Garlic Minced
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Walnut Oil
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon Fresh Dill Chopped
  • CAULIFLOWER RICE
  • 4 Cups Grated Cauliflower
  • ⅓ Cup Green Onion w/ Tops Chopped
  • 1 Tablespoon Dried Tarragon
  • Sea Salt/Pepper
  • 1 Tablespoon Coconut Oil
Directions
  1. Wash Salmon and pat dry. Cut into 12 equal cubes.
  2. Put the fish, yellow peppers, zucchini and mushrooms in a glass dish.
  3. Season with salt and pepper.
  4. Wisk together the lime juice, zest, garlic, vinegar, oil, mustard and dill.
  5. Pour the marinade into the glass dish to coat the kabob ingredients well.
  6. Cover and marinate for 2 hours, turning occasionally.
  7. Thread the fish (3 per skewer), peppers (2 per skewer), zucchini (1 piece) and mushrooms (2 per skewer); alternating them on the wooden skewers and set aside.
  8. Prepare the cauliflower rice by grating the cauliflower or using your “S” blade in your food processor pulsing until you have a course rice-like texture.
  9. Add the green onions, tarragon and coconut oil to the rice.
  10. Season to taste and put the mixture in a bowl that will fit on the second tier of your steamer above your kebobs.
  11. Bring the water in the base of the steamer to a boil.
  12. Lay a sheet of parchment paper in the base of the steamer on the first tier and arrange the kebobs on top of the parchment paper.
  13. Add the second tier of your steamer with your bowl of cauliflower and cover with a tight fitting lid.
  14. Steam for 5-7 minutes and check to see if the salmon is to your liking; if so remove the kebobs and steam the rice 3 or 4 minutes more according to the texture you like.
  15. I like my salmon very soft and my veggies very crunchy.
  16. Serve the kebobs over the tarragon rice.
  17. This goes nicely with a green salad.
  18. In Health Now and Always,
  19. Chef Nelda
  20. Slenderiiz Approved Feels So Good!
Nutrition Information
Serving size: 1 Kabob w/1 cup rice Calories: 213 Carbohydrates: 10g Protein: 27g