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.