FISH RECIPE

Hot Smoky Salmon with Roasted Cauliflower Rice

INGREDIENTS

1/2 cup Traeger Fin and Feather Rub
1 x 700 g side of salmon, pin-boned
1 orange, thinly sliced into rounds

For the Cauliflower Rice
1 large head of cauliflower
1/2 cup natural almonds
2 garlic cloves, crushed
zest of 1 lemon zest
1 teaspoon paprika
2 teaspoons sea salt

Equipment:
Traeger Grill

- Feeds 4 -

HOW TO MAKE IT

1. Rub the Fin and Feather Rub all over the flesh of the salmon, then cover and set aside in the fridge to marinate for 2 hours.

2. Preheat the Traeger grill, with the lid closed, on 180°C for 15 minutes.

3. To make the cauliflower rice, wash and thoroughly dry the cauliflower and remove the leaves. Finely chop the cauliflower into small rice-sized pieces and place in a large bowl. Add the almonds, garlic, lemon zest, paprika, salt and olive oil and mix well with your hands, then spread the mixture on a baking tray lined with baking paper and cook in the Traeger for 30–40 minutes, until golden. 

4. Insert a meat probe into the centre of the salmon, then place the fish, skin-side down, on the barbecue grill. Top the salmon with the orange slices, close the lid and cook for about 45 minutes, until the internal temperature of the fish reaches 60°C. 

5. Place the roasted cauliflower rice on a serving platter, top with the salmon and serve.

In partnership with Traeger Grills