Recipe: Hot smoky salmon with roasted cauliflower rice

Serves 4. 

Sarah Glover, chef and Traeger Grills ambassador.


Cauliflower rice

  • 1 large head of cauliflower
  • ½ cup natural almonds
  • 2 garlic cloves, crushed
  • zest of 1 lemon zest
  • 1 teaspoon paprika
  • 2 teaspoons sea salt
  • 1 tablespoon olive oil


  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, on 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 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 with the salmon and serve.

Peninsula Essence – February 2023