Mustard Herb Salmon with Zucchini Tater Tots and Riced Cauliflower with Cilantro and Lime

This has been a difficult year.  Tim and I are such foodies but unfortunately with high blood pressure and diagnosed with pre-diabetes - something had to change.  So, thank God, we love vegetables and fish - Tim has been awesome about finding us options that still have a lot of flavor but so much healthier for the both of us.  This was a terrific meal and we love all the substitutions and still so delicious.

GRILLED GARLIC HERB DIJON HERB SALMON

• 4 garlic cloves
• 1 tsp dried Herbs de Provence
• 1 tsp red wine vinegar
• 1 tsp olive oil
• 2 tbsp Dijon mustard
• olive oil spray 
• 4 (6 oz) wild salmon fillets, 1″ thick (if frozen, thaw first)
• salt and fresh ground pepper to taste
• 4 lemon wedges for serving

In a mini food processor, or using a mortar and pestle mash garlic with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.

Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.  

Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.

Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute. Note: the fish should have a total cooking time of about 9-10 minutes per inch. If your fish is thinner, reduce the total cooking time.

Transfer the fillets to plates and serve with fresh lemon wedges.

CILANTRO LIME CAULIFLOWER RICE

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

ZUCCHINI TATER TOTS

• cooking spray
• 1 packed cup grated zucchini
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup grated reduced fat sharp cheddar cheese
• 1/3 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste

• Preheat oven to 400°F.  Spray a baking sheet with cooking spray.
• Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
• Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden.