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Cashew Riced Cauliflower & Chili Salmon Skewers Recipe

Serves: 4
Prep Time: 30 minutes
90 MIN
Cook Time: 60 minutes


Cashew Riced Cauliflower & Chili Salmon Skewers

  • 1 pkg. (340g) frozen Green Giant* Cauliflower Riced Veggies
  • 450g salmon fillets
  • 3 tbsp (45 mL) Harissa paste
  • 1 tbsp (15mL) dark brown sugar
  • 4 green onions
  • ¼ tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) olive oil
  • 1 clove garlic, minced
  • 1 tsp (5 mL) cumin
  • Juice and zest of 1 lime
  • 1/3 cup (79 mL) fresh cilantro, chopped
  • Salt and pepper to taste


  • 2 cups (500 mL) raw cashews
  • 1 egg white
  • 1 1/2 tsp (7 mL) chili powder
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) cayenne pepper
  • 2 tbsp (30 mL) ground cumin
  • 3 tbsp (45 mL) brown sugar



Preheat oven to 300°F. Line a baking sheet with parchment paper.

In a medium sized bowl froth egg white. Stir in remaining ingredients until well coated. Spread cashews evenly onto baking sheet. Roast for 35 minutes. Allow to completely cool. Roughly chop 1 cup (250 mL) of cashews.

*Store extra cashews for future recipes or snacking.


In a medium sized bowl stir together Harissa paste and brown sugar and set aside. Cut salmon fillets into 1-inch (2.5 cm) cubes and gently stir into paste to coat. Let marinate for 20 minutes.

In a large sauté pan over medium high heat, cook garlic in olive oil until fragrant. Stir in Green Giant* frozen Cauliflower Riced Veggies, cumin, lime juice and zest. Cook for 8 minutes. Remove firm heat.  Stir in ¾ cup (177 mL) chopped cashews and cilantro.

Preheat grill pan to medium high heat. Cut onions into 2-inch (5 cm) pieces. Using a 6-inch (15 cm) skewer, thread each skewer alternating between green onion slices and marinated salmon pieces. Drizzle skewers with olive oil and grill for 3 – 4 minutes each side.

Serve skewers with warm cashew cauliflower rice and a slice of lime. Sprinkle with reserved cashews.

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