This was my first time making Moroccan anything and I must tell you, it won’t be my last!!
Every ingredient in this cauli-grain salad adds so much in their own little way.
- Freekeh – one of my favorite grains to add to salad bowl. It’s nutty and delish, not to mention full of fiber!
- Cauliflower – when riced, the texture resembles actual rice keeping it low carb while still bulking up the meal.
- Dates – adds a little bit of caramelly sweetness to the dish!
- Sauteed onions – a must for this meal adding a mild oniony bite.
- Spinach – for added nutrition and the color doesn’t hurt!
- Moroccan spices – so warming and flavorful
Speaking of Moroccan Spices: You can easily make your own!
Mix 1/4 tsp. of the following:
This cauli-grain salad can be super customizable too, depending on what you have on hand!
You can sub the freekeh for quinoa, spinach for kale or spring mix, dates for raisins. Feel free to adjust and make it your own!
As long as you make the Lemon Tahini Dressing, anything you want to sub is fair game.
This dressing is similar from my spring plant-based buddha bowl, and it ranks up there with one of the best homemade dressing I’ve ever made! I added a little bit of cinnamon to this one, which play really beautifully with the lemon and tahini.
You’ll go crazy for how good this is and start adding it to everything. The best part: they are all ingredients I bet you already have in your pantry.
apple cider vinegar
pink salt and pepper
I hope you enjoy this as much as I did!
Salmon with Moroccan-Spiced Cauliflower Salad & Creamy Lemon Tahini Dressing
- For the Salmon:
- 1 lb. Wild King Salmon
- 1 Tbl. Honey
- Pink salt and pepper to taste
- Cooking spray
- For the Cauliflower:
- 2 cups riced cauliflower
- ½ cup Cracked Freekeh, cooked
- 1/2 onion, diced
- 4 medjool dates, pitted and diced
- 1/4 tsp. cumin
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. coriander
- 1/4 tsp. cardamom
- 1/4 tsp. turmeric
- 2 Tbl. Olive oil
- Pink salt and pepper to taste
- For the Dressing:
- 1/3 cup olive oil
- 1 Tbl. maple syrup
- 1 Tbl. Tahini
- 1 garlic clove, minced
- 1 Tbl. apple cider vinegar
- 1/2 lemon juiced
- pinch of cinnamon
- pink salt and pepper to taste
- *add water to adjust consistency
- Step 1 For the Salmon: Melt coconut oil in a cast-iron skillet. Pat the salmon dry with paper towels. Spray with cooking oil and season with pink salt and pepper. Drizzle honey on top of the salmon, place face-down in the skillet and cook for 3-4 minutes depending on thickness of the fish. Flip, and sear for another 2 minutes on the skin-side. Remove from the skillet and set aside to rest.
- Step 2 While the salmon is cooking, you can cook the Freekeh. Follow directions on the package and set aside.
- Step 3 In a separate non-stick skillet, heat more coconut oil. Sauté the onions until translucent, about 5 minutes. Then add the cauliflower rice. Cook down for about 3 minutes and add the Moroccan spice blend and combine for another minute.
- Step 4 Turn off the heat of the cauliflower rice skillet and add the cooked Freekeh, fresh spinach, dates, pink salt and pepper. Mix until the spinach is wilted.
- Step 5 Mix all dressing ingredient together and add about 2 spoonful’s to the cauliflower grain mixture. Adjust dressing to taste.
- Step 6 Serve with the seared salmon. Enjoy!