Name: Prosciutto Wrapped Basil-Salmon Kabobs with Cauliflower Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 3 small pkgs fresh basil; 3 cloves garlic; 18 slices prosciutto; 1.02 kg salmon fillet; 1 ½ medium yellow onions; avocado oil mayonnaise; black pepper; extra virgin olive oil; salt

Prosciutto Wrapped Basil-Salmon Kabobs with Cauliflower Rice Prosciutto Wrapped Basil-Salmon Kabobs with Cauliflower Rice — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

3 small pkgs fresh basil

3 cloves garlic

18 slices prosciutto

1.02 kg salmon fillet

1 ½ medium yellow onions

avocado oil mayonnaise

black pepper

extra virgin olive oil

salt

Instructions

If using wooden skewers, place 18-24 skewers in a shallow dish of water to soak until you are ready to use them.

Peel and small dice onions. Peel and mince garlic.

Preheat a large skillet over medium heat.

When the skillet is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring often, until it begins to soften, 5-6 minutes.

Meanwhile, wash and dry the cauliflower. Cut the cauliflower heads into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower.

Add cauliflower and salt to the skillet. Continue to cook, stirring often, until cauliflower is lightly golden and cooked through, 7-10 minutes.

Meanwhile, wash and dry the basil. Pick basil leaves off the stems, roll up crosswise, and mince. Place half of the basil in a large bowl along with oil, salt, and pepper; stir to combine the marinade. (Reserve remaining basil for the cauliflower rice.)

If using salmon with skin, place the fillets, skin-side down, on a cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin. If you don’t have a tail end, start at one corner of the fillet and work your way in until the knife is between the skin and flesh.

Cut the salmon crosswise into 1-inch strips and transfer to the bowl with the marinade. Turn to coat.

Thread one strip of salmon onto each skewer; wrap a piece of prosciutto around each salmon skewer and place on a plate. Alternatively, you can cook the salmon directly on the grill pan without using skewers.

Preheat a grill pan, outdoor grill, or large skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, place kabobs on the grill and cook, rotating every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes.

Once the cauliflower rice is done, remove from heat and stir in the reserved basil.

To serve, divide cauliflower rice and kabobs between plates. Serve mayonnaise on the side for dipping and enjoy!

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