Salmon with Pistou and Cauliflower Rice

Ingredients

Steps

1. 1

   Preheat the oven to 350°F convection or 375°F standard.

2. 2

   Rinse 1 cup of rice and put it in a rice cooker or medium pot. Add 2 cups of water and 1/2 teaspoon kosher salt.

3. 3

   Chop the cauliflower into bean-sized pieces and add it to the rice. In a rice cooker, cook as you normally would for white rice. In a pot, bring the water to a simmer, cover, turn the heat to low and simmer for 20 minutes, until the water is fully absorbed.

4. 4

   While the rice cooks, make the pistou. Finely chop the basil and put it in a medium bowl. Grate in the parmesan, then add the lemon juice (about 3 tablespoons) and 1/3 cup olive oil. Stir in 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and a few cracks of black pepper. You can also blend everything in a food processor for a quicker mix. Set the pistou aside; it will soften as it sits.

5. 5

   Cut the salmon into 4 pieces and season both sides with salt and pepper.

6. 6

   Set a 12-inch oven-safe sauté pan over medium heat and melt 1 tablespoon of butter. Add the salmon skin side down and sear for 3-5 minutes, until the flesh turns light pink about 1/4 of the way up the sides.

7. 7

   Move the pan to the oven and bake the salmon for 10-11 minutes, until it reaches an internal temperature of at least 135°F.

8. 8

   Fluff the rice with a fork and stir in the remaining 1 tablespoon of butter. Taste and add salt as needed.

9. 9

   Divide the cauliflower rice among four plates. Place a piece of salmon on each plate with the crispy skin facing up, spoon the pistou over the top and serve.