Salmon with Swiss Chard Cauliflower Rice

Rainbow Swiss chard is such a beautiful vegetable that adds a delightful splash of color to your plate. I love this slightly sweet and mildly bitter leafy green, which tastes similar to beet greens and spinach. I have combined this with my favorite grilled fish for a meal that takes less than 30 minutes to make. Pair this with your favorite white wine for a romantic dinner.

Cauliflower rice is a brilliant idea for gluten-free rice, and I love how it is now available in the freezer section of most grocery stores. It’s also really easy to make with farm-fresh cauliflower, and I have included directions in the note below.

Ingredients:
1 tablespoon olive oil
1 bunch rainbow Swiss chard, ribs removed and chopped, leaves roughly chopped
1 pound cauliflower rice
1 tablespoon fresh chopped rosemary, divided
½ teaspoon salt, divided
½ teaspoon black pepper, divided
¼ cup freshly grated Parmesan cheese
1 pound salmon filet

Directions:

  1. Heat olive oil over medium-high heat in a large skillet. Sauté Swiss chard stems until tender, for three to four minutes.
  2. Add Swiss chard leaves, cauliflower rice, ½ tablespoon rosemary, and ¼ teaspoon salt and pepper. Stir to combine and cook until leaves are wilted and cauliflower is tender. Stir in grated parmesan cheese and cook for another minute, until melted.
  3. Preheat grill to medium-high heat and brush the grill grate lightly with oil. Season salmon with remaining rosemary, salt and pepper. Grill one side of salmon for 4 to 5 minutes, flip and cook the other side for an additional 4 to 5 minutes, until fish is cooked through. Serve on a large platter over Swiss chard cauliflower rice.

Note: To make your own cauliflower rice all you need is a head of cauliflower and a food processor. Simply wash and remove stems, cut into small florets and pulse until finely chopped and cauliflower resembles rice.

Servings: 4

Cauliflower and Mushroom Tacos

Make it a Meatless Monday with these hardy vegetarian tacos, stuffed with mildly spiced cauliflower and mushrooms and topped with sweet bell pepper sauce. This mostly hands-free meal is perfect for a busy week night, because you get 20 extra minutes to relax while dinner is roasting. Round out this meal with a side of pinto or black beans and Mexican hot chocolate for dessert. This is also a great make-ahead meal, especially if you are entertaining. Reheat the vegetables, make a pitcher of margaritas and you are ready to host book club.

Taco Ingredients:
1 small head cauliflower, roughly chopped into bite-size pieces
8 ounces white button mushrooms, quartered
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons cumin
2 teaspoons chipotle chili pepper
¼ teaspoon salt
¼ teaspoon pepper
8 soft white corn tortillas

Roasted Sweet Pepper Sauce:
2 bell peppers (yellow, orange or red), seeded and cut in half
⅛ teaspoon cayenne pepper
⅛ teaspoon salt

Optional Taco Toppings:
grated smoked cheddar cheese
avocado slices
chopped cilantro

Directions:

  1. Preheat oven to 450 degrees Fahrenheit. Place cauliflower and mushrooms on a large rimmed baking sheet. Drizzle with olive oil and add garlic to the tray. Season with cumin, chipotle chili pepper, salt and pepper, and toss with a spatula to evenly coat. Roast vegetables for 20 minutes.
  2. Place bell peppers on a baking tray, cut side down and roast for 20 minutes, until lightly charred. Place peppers in the bowl of a food processor with the chopping blade attached. Add cayenne pepper and salt, and pulse to chop until slightly smooth with fine chunks of pepper.
  3. Serve cauliflower and mushroom filling in tortillas and top with roasted sweet pepper sauce and optional taco toppings if desired.

Servings: 4