Last week was Stuffed Vegetable Week here on the blog, and I didn’t have enough time to share this gem with you, so here it is. This was deemed to be juicy and delicious by The Papa, the kids, and one of their cousins who was over for a visit.
A note about the honey. You see, I was measuring it out when the whole lid popped off and honey went everywhere. If I had to guess, it was 2 TBSP. I was planning to use 1.5, but there could be as much as 3 TBSP, so please use your best judgement on this one. SO sorry. And we didn’t even get a funny picture of it happening.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Legume Free, Nightshade Free, Low Histamine, Diabetic Friendly, Paleo, GAPs, AIP, SCD, Sesame Free Compatible
For Sesame Free & AIP: Omit the sesame garnish.
*Corn Free: Source safe ingredients.
*Low Histamine: Be sure to have fresh fish.
3 Organic Rond de Nice Squash (or 8-Ball Squash)
Organic Extra Virgin Olive Oil
Cauliflower Rice Ingredients:
2 TBSP Organic Extra Virgin Olive Oil olive oil
4 cups Organic Cauliflower
1 tsp Sea Salt salt
2 TBSP Organic Dried Chives
1 tsp Organic Onion Granules
6 ounces Wild Salmon (be sure it’s fresh for low histamine)
Salt to Taste
1 – 3 TBSP Raw Organic Honey
Organic Black Sesame Seeds for garnish (Omit for AIP)
Related post: Salmon & Cauliflower Rice Recipe
Start by washing and preparing your squash. You’ll want to cut the tops off, hollow out the insides, then pour a little olive oil into each one. Rotate the squash to allow the olive oil to roll around and coat the insides (or spread the oil with your finger). Place the squash on a baking tray lined with parchment paper, and bake at 350 for 20 minutes.
Next, cook your cauliflower rice. Heat a non-stick pan on medium-high heat, and add the oil, then the cauliflower. Add in your seasonings as it cooks. This process takes approximately 10 minutes.
Finally, the salmon. If you’re like me, you bought a big bag of salmon portions at Costco. If you purchase the salmon fresh, ask the person at the counter to remove the skin for you, and they can also pre-cube it too if you’d like. If not, make sure your salmon is thawed before starting. Remove the skin with a knife. I use a serrated blade for this. Once you have the skin off, cube the salmon. Heat your non-stick pan (the same one you used for the cauliflower (just trying to prevent extra clean up)) on medium heat, and add your salmon. Due to the size of the cubes, it will cook quickly. The process took us 3 minutes. Add your honey and seasonings after the salmon has been in the pan for 1 minute.
When you take the squash out of the oven, add in scoops of cauliflower, then top with salmon. With this recipe, you will have extra cauliflower rice and salmon. You can scale the recipe down as needed, buy extra squash to fill, or have yummy leftovers for the next day. I vote for leftovers.
Time for pictures: