Salmon Patties with Turmeric Cauliflower Rice
These patties cook super quickly, and the parsley, lemon, and red onion make the perfect match for the turmeric-y cauliflower rice. The leftovers hold up well and are great on top of a bed of arugula with a little lemon and olive oil.
For the patties:
1 pound skinless salmon fillets
¾ cup finely diced red onion
¾ cup finely chopped parsley
1½ teaspoons salt
zest of 1½ lemons
2 tablespoons olive oil
For the cauliflower rice:
½ head cauliflower, grated
1 cup torn kale
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon turmeric
To serve:
lemon wedges
1. Place the salmon pieces in the freezer for about 10 minutes, until very cold but not frozen. In batches, add the salmon to the bowl of a food processor and pulse until it’s well minced but stop before it becomes a paste (about 10 1-second pulses). Add this to a bowl with the parsley, onion, salt, and lemon zest. Use a fork, spatula, or your hands to thoroughly incorporate all the ingredients. Either cook right away or cover and refrigerate for up to 2 days.
2. Form the salmon mixture into small slider-size patties (about 2 heaping tablespoons each). Heat the olive oil in a nonstick pan over medium-high heat. Add the patties and cook for about 1 to 2 minutes on each side, until golden brown on the outside and opaque and cooked through on the inside.
3. While the patties are cooking, quickly stir-fry the cauliflower rice. Heat the oil in a wok over high heat. Add the kale and cook for about 45 seconds, until just wilted. Then add the cauliflower, turmeric, and salt. Cook for 2 to 3 minutes, stirring constantly.
4. Serve the salmon patties alongside the cauliflower rice with a dollop of toum and lemon wedges.
Originally featured in The Annual goop Detox 2019
