RECIPE: HOT SMOKY SALMON WITH ROASTED CAULIFLOWER RICE

Serves 4. Sarah Glover, chef and Traeger Grills ambassador.

INGREDIENTS:

• ½ cup Traeger Fin and Feather Rub

• 1 x 700 g side of salmon, pin-boned

• 1 orange, thinly sliced into rounds

Cauliflower rice

• 1 large head of cauliflower

• ½ cup natural almonds

• 2 garlic cloves, crushed zest of 1 lemon zest

• 1 teaspoon paprika

• 2 teaspoons sea salt

• 1 tablespoon olive oil

METHOD:

1. Rub the Fin and Feather Rub all over the flesh of the salmon, then cover and set aside in the fridge to marinate for 2 hours.

2. Preheat the Traeger grill, with the lid closed, on 180°C for 15 minutes.

3. To make the cauliflower rice, wash and thoroughly dry the cauliflower and remove the leaves. Finely chop the cauliflower into small rice-sized pieces and place in a large bowl. Add the almonds, garlic, lemon zest, paprika, salt and olive oil and mix well with your hands, then spread the mixture on a baking tray lined with baking paper and cook in the Traeger for 30–40 minutes, until golden.

4. Insert a meat probe into the centre of the salmon, then place the fish, skin-side down, on the barbecue grill. Top the salmon with the orange slices, close lid and cook for about 45 minutes, until the internal temperature of the fish reaches 60°C.

5. Place the roasted cauliflower rice on a serving platter, top with the salmon and serve.

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