Grilled Salmon & Cauliflower Rice Bowls with Roasted Corn
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Quick. Healthy. Easy. These bowls cover it all—and they’re delicious, too. You’ll find several Citarella staples here, from our fresh grilled salmon and cauliflower rice to our fiery Calabrian chili peppers. Because (almost) everything is prepared by us, assembly is effortless. Just add lemon juice and cilantro for brightness, and a little salt and pepper to your liking. In just 20 minutes, lunch (or dinner!) is done.
Ingredients
- 2 packages Citarella Cauliflower Rice
- ¾ cup Citarella Pitted Kalamata Olives, chopped
- 1 finely chopped Citarella Calabrese Chili Pepper (plus 1 Tbsp. oil from the jar)
- 1 lemon, juiced
- ½ cup washed and chopped cilantro
- Sea salt and freshly ground pepper, to taste
- 2 packages Citarella Chef-Prepared Grilled Salmon
- 1 cup Citarella Roasted Corn
Instructions
- Place cauliflower rice in a large mixing bowl. Add the olives, chopped chilis and oil, lemon juice, and cilantro. Mix and season with salt and pepper.
- Divide the rice mixture evenly between four shallow soup or pasta bowls. Top each with a piece of grilled salmon and the julienned vegetables that accompany the salmon.
- Spoon the corn on top of the salmon and serve.
SHOP THIS RECIPE
VIDEO RECIPE: HOW TO MAKE CEVICHE
Joe Gurrera, Citarella's Owner & Original Fishmonger and author of JOE KNOWS FISH, shows you how to make his famous Ceviche
