Salmon, Cauliflower Rice, & Roasted Brussels

Happy Daylight Savings!  Today is a holiday in the Ahonen household.  We count down the days to daylight savings every year and will typically hang outside and grill out all day in celebration...however today's high of 47°F got in the way of our annual celebration.  

Whatever.  I still got my favorite summer flavored salmon, so I win!  
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Enjoy one of my favorites! 
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Cauliflower Rice: 

• 1 head cauliflower
• 1 tablespoon Olive Oil
• Salt & Pepper

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Wash and dry cauliflower.

Cut into 4 even sections after cutting the leaves and stem off.  

Grate the cauliflower, or cheat like I do and either buy it prepared (Whole Foods typically has it available) or after cutting the florets, put it in your ninja and chop it up to your liking.  
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Heat 1 tablespoon of olive oil in a large skillet.  Once heated through, add the cauliflower for 5 - 8 minutes until tender.  Season with salt and pepper (I leave the salt out to eliminate unnecessary sodium to the meal). 

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Roasted Brussel Sprouts: ​

1 lb Brussel Sprouts

1 Shallot

1 Tablespoon Olive Oil

Salt, Pepper, Ground Red Pepper Flakes

Wash and dry the brussel sprouts and preheat oven to 375° F.

Cut and discard the ends of the brussels.  Halve each brussel and place in bowl. 

Small dice the shallot and place in the bowl with the brussel sprouts.

Add 1 tablespoon of olive oil to the bowl of brussels and shallot.  eason with salt, pepper, and ground red pepper flakes to your desire and stir together (I leave the salt out here as well). 
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Place in cast iron skillet, if you have one, and cook on medium heat until they are slightly tender and bright green.  Remove from stove and place directly in preheated oven for 15 - 20 minutes (stirring occasionally) or until tender.  If you do not have a cast iron skillet, transfer the brussels to a baking sheet when moving them to the oven to roast. 

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Salmon (single serving):
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• 6 oz. wild caught salmon 
• 1 - 2 tablespoons of Whole Foods Mango Coconut Pepper Marinade

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Preheat the grill or oven (375° F) and rinse and dry salmon portion. 
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Place desired amount of marinade on salmon on fish and either grill (on wood plank - soak for minimum 2 hours in water) for 15 mins on medium heat or bake on baking sheet at 375°  for 10 - 15 minutes or until cooked through to your desire. 

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Wine: ​

I believe in a alcohol free week (unless happy hour or dinner with friends is in the plans!), but also think a glass (or two, or three, or four, or bottle) during the weekend is well deserved.  I like to think of it as a 4 day punishment and a 3 day reward.  
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My bossman at my adult job is pretty awesome and gifted me with a wine of the month club.  Each month 2 red wines are delivered.  Every shipment makes me skip back to my desk with a smile on my face.  This bottle was a part of the latest shipment and enjoyed by both myself and Scott (who had a grilled NY strip steak instead of salmon).