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Nutrition Facts
Serving Size 263 g
(Approx. 4 Servings)
Amount Per Serving
Calories 470 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 360 mg 15%
Total Carbohydrate 8 g 3%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 27 g
Vitamin A 10% Iron 4%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crispy Salmon with Artichoke Cauliflower Rice
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb fresh Atlantic Salmon, cut into 4 slices
2 Tbsp corn starch
1/2 cup(s) Central Market Artichoke & Cheese Tapenade
1/3 cup(s) heavy cream
10 kalamata olives, pitted and roughly chopped
1 Tbsp grapeseed oil
12 Oz package H-E-B Cauliflower Rice
2 Tbsp fresh parsley, finely chopped
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Instructions

1
Gently rinse salmon fillets and pat dry. Rub corn starch over meat side of fillets. Set aside.
2
Heat a heavy skillet over medium-high (cast iron skillet works great for this).
3
Mix tapenade, cream and olives together in a microwaveable bowl. Heat on high 30 seconds in microwave.
4
Add grapeseed oil to pan and swirl. Gently lay fish in pan skin side up. Sear 7 to 8 minutes. Gently turn over and repeat.
5
While fish is cooking, cook cauliflower rice according to package directions. Serve alongside salmon and spoon artichoke mixture over fish and rice.
6
Garnish with parsley and serve.

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