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Wild Salmon with Cauliflower Rice and Peas

Wild-caught salmon on green cauliflower rice with peas. Taste pure lemon, then taste what it does for the whole meal.

Mains · 40 minutes · ages 4+ · 4 servings · groceries about $28

Allergens: Fish

Skills: measuring, stirring, squeezing a lemon, tasting before and after

Ingredients

• 4 wild-caught salmon fillets
• 1 bag (16 oz) riced cauliflower
• 1 cup peas
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon
• 1 handful fresh parsley
• salt and pepper

Steps

1. Joviette places the salmon on a lined tray; kids brush it with olive oil.
2. Kids mix garlic, lemon juice, and a pinch of salt, then spoon it over the salmon.
3. Joviette bakes the salmon at 400 °F for 12 to 15 minutes, until it flakes.
4. Meanwhile Joviette cooks the cauliflower rice in a pan; kids stir in the peas and chopped parsley.
5. Kids spoon the cauliflower rice into bowls and place the salmon on top.

Talk About It

• Taste a drop of pure lemon juice: how sour is it? Then taste the salmon with its lemon topping. The same lemon now makes the whole dish taste fresh and bright.
• Wild salmon swim from the ocean up rivers. Where do they live?
• Cauliflower rice is not rice at all. What is it really?
• Taste a pea raw, then cooked: which is sweeter?

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