Cauliflower Crusted Salmon

This golden cauliflower crust is the perfect easy topping for a variety of fish and meats. You can even store the pre-mixed crust for several days in the refrigerator until it’s ready to use, making it perfect for entertaining at home. The fact that it’s gluten free is just a side note.

Ingredients: 

• 3 cups Church Brothers Farms Cauliflower Rice 

• 2 tablespoons melted butter 

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 teaspoon kosher salt

• 1/2 teaspoon smoked paprika

• Juice+ zest of 1 lemon 

• 1/2 cup chopped parsley

• 2 lbs. salmon fillets 

Instructions: 

1. Mix all ingredients except salmon fillet until they are incorporated.

2. Take a skinless portion of salmon and top it with a spoonful of the mixture.

3. Using your hand (you can moisten your hand slightly with water to help it from sticking) press the crust firmly onto the top of filet to form a uniform layer.

4. Transfer the crusted filet to a pan and place into a 400 degree oven.

5. Cook for 10–12 minutes or until the crust is golden brown and a pairing knife inserted into the center of the salmon comes out warm to the touch.

   Note: This versatile recipe can be used on a number of proteins: salmon, chicken, sea bass, snapper, pork loin, lobster etc. You could even add some chopped mint and make a great crust for lamb sirloins!

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Cauliflower Crusted Salmon

This golden cauliflower crust is the perfect easy topping for a variety of fish and meats. You can even store the pre-mixed crust for several days in the refrigerator until it’s ready to use, making it perfect for entertaining at home. The fact that it’s gluten free is just a side note.

Ingredients

• 3 cups Church Brothers Farms Cauliflower Rice
• 2 tablespoons melted butter
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• Juice+ zest of 1 lemon
• 1/2 cup chopped parsley
• 2 lbs. salmon fillets

Instructions

1. Mix all ingredients except salmon fillet until they are incorporated.
2. Take a skinless portion of salmon and top it with a spoonful of the mixture.
3. Using your hand (you can moisten your hand slightly with water to help it from sticking) press the crust firmly onto the top of filet to form a uniform layer.
4. Transfer the crusted filet to a pan and place into a 400 degree oven.
5. Cook for 10–12 minutes or until the crust is golden brown and a pairing knife inserted into the center of the salmon comes out warm to the touch.

Notes

This versatile recipe can be used on a number of proteins: salmon, chicken, sea bass, snapper, pork loin, lobster etc. You could even add some chopped mint and make a great crust for lamb sirloins!