Maple Grilled Salmon with Cauliflower Rice is a light and healthy, gluten-free dinner. Easy and delicious, too!
I am this excited to share tonight’s dinner of Maple Grilled Salmon and Cauliflower Rice with you! Maybe because it’s the first meal I’ve made on the grill this year. Bring on grilling season!
Super-fresh salmon filets are marinated in a sweet and sour concoction of rice vinegar, maple syrup, and orange juice, then grilled until tender and flaky. Served over grilled asparagus and skinny “rice”. (Wait ’til you get a load of this “rice”!)
But first, the salmon! Start by stirring together a marinade including rice vinegar, maple syrup, and fresh orange juice. That’s it!
Pour the marinade into a plastic bag, then place 4 filets inside and marinate in the refrigerator for 1-3 hours.
As I mentioned, I grilled fresh asparagus to place underneath the salmon, so at the same time I started the salmon marinade, I also prepped the asparagus.
My Mom did this the other day, and I thought it was so smart: trim a bunch of fresh asparagus, place the stalks in a plastic bag or container, then season with olive oil, salt, and pepper. Do this at the same time as the salmon, and the asparagus will be all ready to go when the salmon is. Perfect!
When the salmon is done marinating, get your grill screaming hot. Pre-heat two burners on high then, when you’re ready to grill, turn the heat down to medium-high.
Drain the salmon marinade into a small saucepan, and boil until it reduces by half. (I know, I’m already shaming myself for this saucepan’s condition.)
When the marinade is ready, place the salmon on the grill over one burner, and the asparagus over another.
Grill the salmon for 3-4 minutes on the first side, brushing with the reduced marinade every so often. When the “tail” end of the filet is almost opaque, flip ‘er on over.
Some people leave the salmon skin on, but I prefer to peel it right off with tongs.
While the salmon finishes cooking on the other side for 3-4 more minutes, roll the asparagus up and down to cook evenly. You really can’t mess these babies up, they’re pretty fool proof.
Serve the sweet, sour & smoky grilled salmon over the asparagus, and a pile of fluffy, sauteed “rice”!
Ahhh, juicy and succulent grilled salmon. There’s nothing like it!
Maple Grilled Salmon
Maple Grilled Salmon is light and healthy, but doesn't skimp on flavor!
- 1/4 cup rice vinegar
- 3 Tablespoons maple syrup
- 2 Tablespoons fresh orange juice
- 4-6oz salmon filets
- salt & pepper
- Combine rice vinegar, maple syrup, and orange juice into a ziplock bag. Add salmon filets and marinate for 1-3 hours.
- Heat grill to high, then pour the marinade into a small saucepan, and reduce by half. Lay the salmon filets on a plate and spray both sides with nonstick spray.
- Place salmon filets on the grill, and grill for 3-4 minutes, or you can see that salmon has cooked halfway through. Brush with reduced marinade every so often. Flip, peel back the grilled skin, and discard. Brush second side with marinade, then grill for 3-4 minutes, or until cooked through. Remove to a plate then season with salt & pepper.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
The orange juice and maple syrup combine with the rice vinegar to make a tangy, mouthwatering flavor that is totally over the top. It really enhances the flavor of the fresh salmon.
I think I might be most tickled over the Cauliflower Rice piled underneath though.
Last week reader Beth told me she made rice out of cauliflower to serve as a low-carb side dish. I was intrigued enough to give it a whirl, and I’m SO glad I did. This stuff is delish!
All you need is 1 head cauliflower and a food processor fitted with the grating disc, or a box grater.
Here’s a peek at that grating disc.
Cut the core out of the cauliflower, then into small enough pieces to fit into the food processor shoot.
Next, let ‘er rip!
The result is cauliflower that honest to goodness resembles rice!
You can then steam the cauliflower, or do what I did and saute it. YUM. All I did was heat extra virgin olive oil in a large skillet, then saute green onion and minced garlic, until the garlic was golden brown. Next I added a HEAP of the raw cauliflower rice along with salt & pepper.
5-10 minutes later, you’ve got delicious sauteed cauliflower rice! Actually, if I closed my eyes, I might think these were hash browns. SO GOOD!
This was the perfect meal to kick-off grilling season. Healthy, fresh, and fit!