Salmon Cauli-Rice Bowls

Dive into perfectly seasoned tender-crispy salmon bites combined with the refreshing crunch of cucumber, all atop a bed of fluffy fried cauliflower rice. It’s an excellent blend of protein, healthy fats, and veggies that will leave you feeling nourished and satisfied.

Each bite is a beautiful balance of flavor and texture, with the savory seasoned salmon, cool crisp cucumber, and lemony cauliflower rice all coming together in a bowl you’ll want to enjoy for lunch or dinner on the regular!

It will leave you hooked and craving more!

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

RACHEL’S TIPS:

You can use precut cauliflower rice to make this even quicker!

This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

FOR MEAL PREP:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.

4 servings

Ingredients:

• 1 lb. skinless salmon filets, cut into 1-inch cubes
• 1 Tbsp smoked paprika
• 1 Tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 2 Tbsps avocado oil or olive oil, divided
• 4 cups cauliflower rice
• 1 large lemon, zest and juice, divided
• sea salt and ground pepper, to taste
• 1/4 cup chopped fresh dill, divided
• 1 English cucumber, thinly sliced

Instructions:

In a small bowl whisk your smoked paprika, oregano, garlic powder, onion powder, and sea salt until combined.

Blot your salmon lightly with a paper towel to remove excess moisture.

Slice your salmon into even cubes as shown and place it in a shallow dish. Sprinkle the salmon with your seasoning blend then rub well to coat.

Preheat your air fryer to 390 degrees f. Air fry your salmon for 8 minutes, or just until golden and flaky throughout, shaking the basket halfway.

Heat 1 Tablespoon of the oil in a large skillet and stir-fry your cauliflower rice, stirring frequently, for about 5 minutes.

Season with sea salt, pepper, lemon zest and half of the lemon juice and half of the fresh dill. Set aside.

Thinly slice your cucumber and place in a bowl. Drizzle with the remaining fresh lemon juice, olive oil and dill; Stir to coat and combine well.

Divide your cauliflower rice equally among 4 bowls then add your marinated sliced cucumbers.

Add your air fried salmon and garnish with additional fresh dill and a lemon wedge if desired.

Enjoy!
Rachel

The post Salmon Cauli-Rice Bowls first appeared on Clean Food Crush.

Creamy Lemon Capers Salmon

I LOVE recipes that are simple to make at home yet taste like something ultra-indulgent that you’d order at a fancy restaurant.

Creamy Lemon Capers Salmon is definitely one of those recipes! Your people will be SO impressed – and have NO idea how EASY this is to make. Your secret is safe here! You deserve all the credit for your effort!

The fresh lemon zest really elevates your dish! Don’t skip it!

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

Since you’re only using one pan, clean-up is easy too!

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

Use ANY milk of your choice. My personal preferences for this creamy sauce are unsweetened coconut milk or unsweetened cashew milk.

Leftovers: Refrigerate for up to 2-3 days. This salmon is AWESOME for meal prep bowls.

How To make your own Ghee:

6 servings

Ingredients:

• 6, 4-ounce salmon filets
• 2 tsps garlic salt
• 2 tsps dried dill
• 2 Tbsps avocado oil, grass-fed butter, unrefined organic coconut oil, or extra virgin olive oil
• 15 oz can full-fat canned organic coconut milk
• 1 large fresh lemon, juice and zest of
• 3 garlic cloves, pressed
• 3 Tbsps capers
• 2 Tbsps fresh dill or 1 tsp dried dill

Instructions:

Pat your salmon filets dry on all sides. Rub your salmon with garlic salt and dried dill on all sides.

Preheat your oil in a large skillet over medium heat. Sear the salmon until nicely golden on both sides.

Add the coconut milk, lemon zest, lemon juice, pressed garlic, capers, and fresh dill.

Allow your sauce to simmer over medium-low heat for 3-4 minutes, or until the salmon is flaky and the sauce has thickened a bit.
Enjoy!
Rachel

The post Creamy Lemon Capers Salmon first appeared on Clean Food Crush.

Zesty Lemony Salmon Salad

Whoever said “Simple is Best” was talking about this Zesty Lemony Salmon Salad!

It’s such a simple one, yet it’s also fantastically delicious. An absolute treat for springtime!

The crisp fresh Romaine, combined with the buttery-flaky warm salmon, crisp fresh veggies, all drizzled in a burst of zesty lemony dressing…Light and

Fresh, plus super satisfying!

Just wait until you taste your salmon after it’s sauteed in this DELICIOUS dressing mixture. You’ll want to make this recipe over and over!

Rachel’s tips:

Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use. They each have their own unique flavor.

The fresh lemon zest really elevates your salad game! Don’t skip it!

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

4 servings

Ingredients:

• 11/2 lbs salmon filets
• 2 large fresh lemons, zest and juice of
• 1/3 cup extra virgin olive oil or light tasting avocado oil
• sea salt and ground pepper, to taste
• 2 Tbsps raw honey or pure maple syrup
• 2 Tbsps Dijon mustard
• 2 large heads romaine lettuce, chopped
• 1 bunch fresh cilantro, chopped
• 2 large cucumbers, sliced
• 1 red onion, halved and thinly sliced

Instructions:

Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.

Meanwhile, prepare your zesty dressing:
In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.

Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.
Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn’t touch the raw fish.

Preheat a large skillet to medium-high before adding the fish. Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.

Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.

Top your salad with cooked flaky salmon and serve immediately.
Enjoy!
Rachel

The post Zesty Lemony Salmon Salad first appeared on Clean Food Crush.

Easy Mahi Mahi in Lemony Garlic Caper Sauce

Our recipe for Mahi Mahi is so quick and easy yet feels rather FANCY!
Super Tasty, Tender, Flaky fish dressed to perfection with a QUICK garlicky lemon caper sauce!

Ready to eat in just about 10 minutes.

Mahi Mahi is a mild, slightly sweet tasting fish. It has a firm texture, yet is very tender and succulent once cooked.

If you’re trying to incorporate more fish into your plans, this is a great choice because mahi isn’t too fishy but still has great flavor. Mahi mahi has pale pink, lean flesh that once cooked becomes flaky and white.

If you’re a garlic lover (like me!) Then you’re really going to enjoy the garlic-infused flavor here! Don’t be shy with the garlic…add additional cloves if you desire.

Since you’re only using one pan, clean-up is easy, too!

Can’t find Mahi? Use any fish you can find on SALE or on special! Sea bass, monkfish, haddock, flounder, grouper, red snapper, cod, halibut, whiting, hake, pollock, etc.

Are you trying to incorporate more fish into your diet? You’re not alone! Many people desire to mix up their proteins and get the health benefits many fish and seafood offer….but where to start?!

If you’re not sure whether you like eating fish – but love all their health benefits – white fish may be just the solution for you!

They’re less “fishy” and milder than other fish, which makes them a great place to start!

Each fish has its own nutritional makeup … but they’re all a nutrient-dense source of protein and micronutrients that contain very few calories.

They’re also:
Low in fat
High in protein, B vitamins
Packed with minerals like potassium, magnesium, and phosphorus.

Why eat fish? Research suggests it’s linked with a lower risk of depression, heart disease, and cognitive decline as we get older.

If you can’t buy fresh whitefish from a fishmonger, choose wild-caught, frozen-at-sea.
Frozen at sea means they are frozen soon after being caught, which preserves them at their freshest point.
Do you like white fish? What’s your favorite kind?

REFERENCES:
Precision Nutrition’s Encyclopedia of Food

Men’s  Health

Dr. Axe

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want our fish to taste bright and fresh.

How To make your own Ghee:

4 servings

Ingredients:

• 4 (4-6 ounce) mahi mahi filets (thawed if frozen)
• sea salt and ground pepper, to taste
• 1 Tbsp extra-virgin olive oil or avocado oil
• 2 Tbsps grass-fed butter or ghee
• 5 fresh garlic cloves, pressed or minced
• 1 fresh lemon, juiced
• 2 Tbsps capers
• 1 tsp crushed chili flakes, optional
• 1 fresh lemon, thinly sliced
• 2 Tbsps fresh parsley, finely chopped

Instructions:

Pat your fish filets dry with a paper towel and season lightly with sea salt and pepper on both sides.

Heat your oil in a large skillet and sear the mahi mahi until beautifully golden on both sides and fish is flaky throughout, around 2-3 minutes per side. Set aside on a plate.

In the same preheated skillet add your butter, and saute the garlic for 30 seconds.
Add the juiced lemon, capers, and chili flakes.

Allow the sauce to bubble for a minute or so, then nestle in the seared mahi mahi. Spoon sauce over your fish filets.

Add the lemon slices, then remove from heat and garnish with freshly chopped parsley.
Enjoy it while it’s hot.
Rachel

The post Easy Mahi Mahi in Lemony Garlic Caper Sauce first appeared on Clean Food Crush.

Fish Tacos with Limey Mango Cabbage Slaw

Our Limey Cabbage Slaw with fresh Mango and Red Chilies are COMPLETELY DROOL inducing food!

These Fish Tacos turn out EXCELLENT with any white fish or shrimp you happen to have on hand, so try this recipe using several different types of fish to find YOUR favorite.

My personal favorite is halibut, so when I find it on sale, I’ll grab a few filets for fish taco night!

The purple cabbage marinates in the lime and sea salt for a few minutes, which helps break it down a bit so that it’s more tender and super flavorful.

Sometimes I’ll add a dollop of fresh-made guacamole to the top… so consider adding guac ingredients to your shopping list, too!

Makes 4 servings

Ingredients:

• 8 small sprouted tortillas
• 1 lb. wild-caught halibut, cod, or tilapia
• 2 Tbsps avocado oil, or extra virgin olive oil, divided
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1/2 teaspoon sea salt, and pepper or taste
• 3 cups very thinly sliced purple cabbage
• 1 large, ripe mango, cut into thin matchsticks
• 2 fresh red chilies, seeded and thinly sliced
• 4 Tbsps chopped scallions
• 1/2 cup cilantro leaves, chopped
• 4 Tbsps fresh lime juice
• 1/2 tsp sea salt and pepper or to taste
• fresh lime wedges for serving

Instructions:

Combine your sliced and chopped cabbage, mango, chili, scallions, cilantro, and lime juice in a bowl. Season with sea salt and pepper to your liking and toss well to coat. Allow this mixture to sit at room temperature, stirring occasionally, while the fish is being prepared. Cut your fish into 1/2″ inch cubes, then pat off the excess moisture really well with paper towels; place cubes in a bowl and sprinkle with chipotle powder, cumin, sea salt and pepper to taste. Drizzle with 1 Tablespoon of oil and gently toss to coat.Heat a large fry pan or skillet over medium-high heat. Add remaining oil to the pan and heat until simmering. Carefully place your seasoned fish into the HOT oil. Cook for 3 minutes per side or just until the fish is cooked through, opaque and flakes easily.Do not overcrowd the pan, working in 2 separate batches if necessary to get nice and crispy, flaky fish.In a separate skillet heat up your tortillas over medium-high heat. Cook for 1-2 minutes or until warm.Alternatively, you can microwave the tortillas. You just need to put 3-4 tortillas onto a plate, cover with a damp paper towel and microwave for about 30 seconds or until they are warmed through.Load up your warm tortillas with fish and top with your delicious mango-cabbage mixture. Serve immediately and enjoy!

Rachel

The post Fish Tacos with Limey Mango Cabbage Slaw for Epic Clean Eats! first appeared on Clean Food Crush.