West Coast Style Grilled Salmon* Recipe

Marinate

Pat salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of the fillets. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Place salmon skin-side down and grill 4–6 minutes without moving, until the skin crisps and you see cooked color rising up the sides. Flip carefully and grill 2–4 minutes more, until internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium. Remove and let rest 3 minutes before assembling bowls.

Preheat oven to 425°F (220°C). Toss 4 cups cauliflower florets with 1.5 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until edges are golden and florets are tender. Keep warm.

If using leftover cooked brown rice/quinoa blend, fluff and warm 3 cups gently in a microwave or skillet with 1 tbs olive oil, 1 tbs lime juice and 1/4 tsp kosher salt. If cooking from dry, prepare according to package to yield roughly 3 cups cooked.

Place 4 cups mixed organic greens in a large bowl. Slice 1 avocado and toss gently with a squeeze of lime if desired to prevent browning. Thinly slice 2 scallions and chop 1/4 cup cilantro. Keep ready for assembly.

Combine 1/2 cup Greek yogurt, 1/2 cup packed cilantro leaves, 2 tbs lime juice, 1 tbs olive oil, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper in a blender or food processor. Blend until smooth, adding up to 2 tbs water to reach desired pourable consistency. Taste and adjust salt or lime as needed.

Divide the warmed grain base evenly among 4 bowls (about 3/4 cup grains per bowl). Top each with 1 cup of mixed greens, roasted cauliflower (about 1 cup per bowl), and one grilled salmon fillet. Fan avocado slices alongside, sprinkle chopped cilantro and sliced scallions over the bowl, and drizzle 1–2 tbs cilantro-lime dressing per bowl. Finish with a light sprinkle of toasted sesame seeds and serve with lime wedges.

For a smoky char, use a hot charcoal grill or add a few minutes on a very hot cast-iron skillet. To make this gluten-free or dairy-free, substitute dairy-free yogurt or extra olive oil in the dressing. Adjust salmon cooking time for thicker fillets.