This Persian-inspired dinner is flavorful and filled with antioxidants, healthy fats and protein. Saffron is known for its positive effect on mood and its packed with antioxidants making it an anti-inflammatory. Salmon is loaded with Omega-3 fatty acids and dill is a great source of Vitamin A, Vitamin C, Calcium and Iron. Pair it with this Cucumber & Walnut Salad.
Serves 2
Ingredients
Dill Salmon:
2 4 0z. salmon fillets skin removed
1/2 tbsp dried dill or a handful of fresh dill sea salt and pepper to taste
2 tbsp ghee used to top fillets
olive oil to brush the baking dish
1 small lemon or half of a large lemon juiced
Saffron Cauliflower Rice:
1 large pinch saffron threads
2 tablespoons coconut milk
1 medium head cauliflower
1 tablespoon extra-virgin olive oil
3⁄4 cup sweet onion, diced
1⁄2 teaspoon kosher salt
1⁄4 teaspoon white pepper
Directions
Dill Salmon:
Preheat oven to 400 degrees. Brush oil on the bottom of a pyrex baking dish. Add dill, salt, and pepper to the salmon and put on the baking dish. Place a small pat of ghee (or butter) on top of each salmon fillet. Cook uncovered for about 20 minutes. Squeeze lemon on top to serve.
Saffron Cauliflower Rice:
Crush saffron threads in a mortar and pestle to break them up. Heat coconut milk in microwave in a small bowl until hot. Scrape the crushed saffron into the coconut milk and stir. Let steep.
Core the cauliflower and cut into florets. Place pieces into food processor and pulse until the pieces are rice sized. You might have to do this in batches.
In a medium pan over medium heat, add oil and once hot, add the onion. Sauté onion until the pieces become translucent, about 3-4 minutes. Add the cauliflower rice and sauté for 1-2 minutes.
Add the saffron mixture, stir and serve.
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