Hot Smoky Salmon with Roasted Cauliflower Rice Recipe

This recipe was created by Sarah Glover, Traeger Grills Australian ambassador and author, of WILD: Adventure Cookbook.

Whole smoked chicken with Mediterranean Vegetables Skewers Recipe

Serves: 4 people

Ingredients: 

• 1/2 cup Traeger Fin and Feather Rub 
• 1 x 700 g side of salmon, pin-boned
• 1 orange, thinly sliced into rounds

Cauliflower rice

• 1 large head of cauliflower
• 1/2 cup natural almonds
• 2 garlic cloves, crushed
• zest of 1 lemon zest
• 1 teaspoon paprika
• 2 teaspoons sea salt
• 1 tablespoon olive oil

Method:

1. Rub the Fin and Feather Rub all over the flesh of the salmon, then cover and set aside in the fridge to marinate for 2 hours.
2. Preheat the Traeger grill, with the lid closed, to 180°C for 15 minutes.
3. To make the cauliflower rice, wash and thoroughly dry the cauliflower and remove the leaves. Finely chop the cauliflower into small rice-sized pieces and place in a large bowl. Add the almonds, garlic, lemon zest, paprika, salt and olive oil and mix well with your hands, then spread the mixture on a baking tray lined with baking paper and cook in the Traeger for 30–40 minutes, until golden. 
4. Insert a meat probe into the centre of the salmon, then place the fish, skin-side down, on the barbecue grill. Top the salmon with the orange slices, close the lid and cook for about 45 minutes, until the internal temperature of the fish reaches 60°C. 
5. Place the roasted cauliflower rice on a serving platter, top it with the salmon and serve.

About Sarah Glover

Sarah Glover, Author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia: The internationally renowned chef and explorer, has travelled the world in search of epic food and wild adventures. As a classically trained chef and pastry chef, Sarah brings skill to wood-fired cooking, scaling windswept cliffs and salty stretches of beach to create simple, uncomplicated and seriously tasty food (always with a grin!).

Sarah has forged a career in Bondi Beach, Tasmania and beyond. She is the author of WILD: Adventure Cookbook and owner of the Wild Kitchen, a catering company founded on extraordinary events, cooked up under the stars. Sarah is the ambassador for Traeger Grills Australia.

About Traeger Grills

Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au