Dinner Ideas

Sarah Glover, Traeger Grills Australia Ambassador and author of the WILD: Adventure Cookbook transforms the ordinary into the extraordinary, with this hot smoky salmon with the wholesome goodness of roasted cauliflower rice. What makes this dish truly exceptional? Sarah's secret ingredient: the Traeger grill. With its ability to infuse dishes with a smoky flavor and perfectly seared finish, the Traeger grill elevates this salmon and cauliflower rice combo to new heights of deliciousness.

Hot Smoky Salmon with Cauliflower Rice Ingredients

1/2 cup Traeger Fin and Feather Rub

1 x 700 g side of salmon, pinboned

1 orange, thinly sliced into rounds

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 1 tablespoon olive oil

Method

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.

Preheat a Traeger grill or oven, on 180°C for 15 minutes.

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 a Traegar Grill or oven for 30–40 minutes, until golden.

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.

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