Paleo Russian Brunch: Kefir-Marinated Smoked Salmon with Herbed Cauliflower Rice

Allergens

Fish, Dairy (Kefir)

Ingredients

• 1.5 lbs wild caught smoked salmon fillet
• 2 cups kefir
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 1 head cauliflower, riced
• 3 cloves garlic, minced
• 1 small red onion, finely chopped
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp avocado oil
• 1 lemon, zested and juiced
• 1/4 cup walnuts, roughly chopped

Instructions

1. In a non reactive bowl, combine the smoked salmon with kefir, salt, and pepper. Mix well to ensure even coverage of marinade on the fish. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Meanwhile, prepare the cauliflower rice by grating or processing the cauliflower head into a fine rice like consistency. Set aside.
3. In a large skillet, heat avocado oil over medium heat. Add onion and garlic, cooking until softened and aromatic, about 5 minutes.
4. Stir in the riced cauliflower and cook for another 5 minutes or until tender but still retains a slight crunch. Season with salt and pepper to taste.
5. Remove the salmon from the marinade, discarding any excess liquid, and pan fry over medium heat for 3 minutes on each side until heated through.
6. To serve, spoon the herbed cauliflower rice onto plates and top with the kefir marinated smoked salmon. Sprinkle with lemon zest, lemon juice, fresh dill and parsley, and walnuts for added crunch and flavor.

Chef’s Insight

The combination of kefir marinade and smoked salmon creates a rich umami flavor profile that is enhanced by the freshness of the herbed cauliflower rice.

Notes

Serve with a side of cucumber salad for added crunch and refreshment.