Ginger Lime Cauliflower Rice Bowl with Salmon, Zucchini Pineapple Salad and Lemon Tahini DressingRecipe by Shannon Salter Sliger, Founder/Owner, {SAMA} Food for Balance
Photograph by Kyle Ripley, Haigwood Studios Yield: 4-6 servings 1 small cauliflower head, riced in a food processor 2 tablespoons minced Ginger Lime Pickle (recipe included) 1 tablespoon ghee 1 1/2 teaspoons cumin seeds 1 tablespoon ground coriander 1/4 teaspoon ground turmeric 1/2 cup finely chopped fresh cilantro, including stems freshly ground black pepper to taste Salmon (recipe included) Zucchini Pineapple Salad (recipe included) Shocked Spinach (recipe included) Coconut Mint Chutney as needed (recipe included) Watermelon Radish as needed (recipe included) Lemon Tahini Dressing to taste (recipe included) |
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Zucchini Pineapple Salad
4-6 zucchini, cut into 1/2-inch pieces 2 cups pineapple bits, plus 1/4 cup pineapple juice 1-3 fresh green chili peppers, such as serrano, minced with seeds 1/2 cup non-dairy yogurt, whisked until smooth 1/2 teaspoon pink salt 1 teaspoon coarsely ground black pepper, or to taste 1 tablespoon coconut oil 1 teaspoon cumin seeds 1/4 teaspoon ajwain seeds 1 tablespoon peeled minced fresh ginger 1/8 teaspoon ground hing (aka asafoetida; can be found at Whole Foods or Patel Brothers Grocery) 2 tablespoons fresh lemon juice For the Zucchini Pineapple Salad Bring a pot of water to boil. Boil zucchini pieces for 2 minutes. Drain, cool, drain again and transfer to a bowl. Add pineapple bits and juice, green chili peppers, yogurt, salt and black pepper and mix well. In a small saucepan over medium-high heat, heat coconut oil and add cumin and ajwain seeds. Quickly add ginger and hing, cook another 30 seconds, then add lemon juice. Add mixture to zucchini, stirring gently to combine. Serve at room temperature or refrigerate at least 2 hours to serve chilled. Toss cauliflower with Ginger Lime Pickle. Cover and marinate in refrigerator, 1 to 2 hours. In a large wok or skillet over medium-high heat, heat ghee and add cumin seeds; they should sizzle upon contact with hot ghee. Quickly add cauliflower/pickle mixture and cook, stirring until golden, 5 to 7 minutes. Add coriander, turmeric and cilantro; toss and remove from heat. Add pepper to taste. To serve, scoop warm (or chilled) cauliflower into 4 to 6 bowls. Divide warm (or chilled) Salmon between servings. To the perimeter of each bowl, add a generous dollop of Zucchini Pineapple Salad, Shocked Spinach and Coconut Mint Chutney. Place about 6 slices Watermelon Radish in center of each bowl. Serve with Lemon Tahini Dressing on the side. Ginger Lime Pickle 1 pound fresh ginger, peeled and cut crosswise into thin round slices 15 green chili peppers, such as serrano, coarsely chopped 1 1/2 tablespoons ajwain seeds, coarsely ground (can be found at Whole Foods or Patel Brothers Grocery) 1/4 cup pink salt, or to taste 1 cup fresh lime juice (from 5-7 limes) For the Ginger Lime Pickle In a food processor or blender, process ginger and green chili peppers until minced. Transfer to a large sterile jar and add remaining ingredients. Cover jar with your palm or jar lid and shake vigorously to mix. Set aside at room temperature for 4 hours. Refrigerated, this pickled mixture will stay fresh about 6 months. Serve chilled or at room temperature. Salmon 1 pound wild-caught sushi-grade salmon 1/2 lime, juiced 1/4 cup garlic coconut aminos 1 tablespoon ginger 2 tablespoons maple syrup pinch pink salt dash black pepper 1 tablespoon coconut oil For the Salmon Skin salmon and cut into cubes. Combine lime, coconut aminos, ginger, syrup, salt and pepper. Pour over salmon. Marinate for 1 hour in refrigerator. In large skillet, heat coconut oil and lightly sear salmon 30 seconds per side for medium-rare. |
Shocked Spinach
1 tablespoon sea salt 2 heads mature spinach, washed well, stem tips removed 1 tablespoon lemon juice salt to taste For the Shocked Spinach Bring a pot of water to boil and add sea salt. Add spinach and submerge for 30 seconds until bright green. Immediately transfer spinach to a bowl of ice water for 1 minute. Remove from ice bath to a strainer and squeeze out any excess water. Add lemon juice and salt to taste. Coconut Mint Chutney 1-2 teaspoons coconut oil, plus more for chilis 1/2 teaspoon cumin seeds 2 bunches mint leaves 1 cup fresh coconut pieces 2-3 pieces tamarind, soaked in water 2 cloves garlic 4 green chilis salt to taste For the Coconut Mint Chutney In a saute pan, heat oil, add cumin seeds and mint leaves and saute. In a food processor, blender, or grinder, add fresh coconut, soaked and drained tamarind, sauteed mint mixture, garlic and salt. In same pan, add a little oil and green chilis and saute for 1 minute. Add chilis to mint/coconut mixture and blend until chunky. Store remaining chutney in an airtight jar for up to 2 to 3 days. Watermelon Radish 6 watermelon radishes 3 tablespoons apple cider vinegar 1 tablespoon maple syrup pinch pink salt For the Watermelon Radish Using a mandoline, slice radishes thin. In a large bowl, combine vinegar and maple syrup. Mix well. Add radish slices, toss and refrigerate for 10 minutes. Right before serving, add salt and toss again. Store remaining radish in an airtight jar for up to 1 week. Lemon Tahini Dressing 2 cups white sesame seeds 1 1/4 cups sesame oil 1/2 cup lemon juice 3/4 cup coconut aminos 1 teaspoon kosher salt For the Lemon Tahini Dressing Soak sesame seeds in water at least 2 hours. Strain sesame seeds. In blender, add all ingredients along with 1/4 cup water and blend until smooth. Store remaining dressing in an airtight jar for up to 1 week. Flavors pairing suggestion: Albrecht Gewurztraminer Tradition |