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Prosciutto Wrapped Basil-Salmon Kabobs with Cauliflower Rice .

  • ½ medium head
    cauliflower
  • 1 small pkg
    fresh basil
  • 1 clove
    garlic
  • 6 slices
    prosciutto
  • ¾ lb
    salmon fillet
  • ½ medium
    yellow onion
  •  
    avocado oil mayonnaise
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    If using wooden skewers, place 6-8 skewers in a shallow dish of water to soak until you are ready to use them.
  • 2
    Meanwhile, preheat a skillet over medium heat.
  • 3
    Peel and small dice onion. Peel and mince garlic.
    ½ medium yellow onion
    1 clove garlic
  • 4
    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, 3-4 minutes.
    1 tsp extra virgin olive oil
  • 5
    Meanwhile, wash and dry the cauliflower. Cut the cauliflower head into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower.
    ½ medium head cauliflower
  • 6
    Add cauliflower and salt to the skillet. Continue to cook, stirring often, until cauliflower is lightly golden and cooked through, 5-7 minutes.
    ½ tsp salt
  • 7
    Meanwhile, wash and dry the basil. Pick basil leaves off the stems, roll up crosswise, and mince. Place half of the basil in a medium bowl along with oil, salt, and pepper; stir to combine the marinade. (Reserve remaining basil for the cauliflower rice.)
    1 small pkg fresh basil
    1 tbsp extra virgin olive oil
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    If using salmon with skin, place the fillet, 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.
    ¾ lb salmon fillet
  • 9
    Cut the salmon crosswise into 1-inch strips and transfer to the bowl with the marinade. Turn to coat.
  • 10
    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.
    6 slices prosciutto
  • 11
    Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 12
    Once the grill pan is hot, coat with oil. Place kabobs on the grill and cook, rotating every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes.
    1 tbsp extra virgin olive oil
  • 13
    Once the cauliflower rice is done, remove from heat and stir in the reserved basil.
  • 14
    To serve, divide cauliflower rice and kabobs between plates. Serve mayonnaise on the side for dipping and enjoy!
    2 tbsp avocado oil mayonnaise