Grilled Salmon with Guacamole, Miracle Rice and Zucchini Fritters

Salmon

(2) 5 oz salmon filets

3 T olive oil

2 t smoked paprika

1 t cayenne

1 t cumin

1 t salt

 

Make paste and spread on salmon. Refrigerate for 1 hour. Grill filets, about 3 minutes per side for medium rare.

 

“Rice”

 

2 bags miracle rice (plant based rice- follow directions on bag)

3 scallions chopped

1 T butter or favorite oil

3 T fresh herbs( basil and mint)

Salt and pepper to taste

 

Saute until heated through, turn off heat and mix in herbs. Top with salmon

 

Guacamole:

 

1 avocado, mashed

½ t salt

1 T fresh lemon or lime juice

 

Top salmon with guacamole

 

Zucchini fritters

 

4 large zucchini grated

⅓ cup chopped dill

1 egg

1 t baking powder

½ cup almond flour

1 t salt and 1 t pepper

3 T butter or olive oil

 

Topping:

⅓ cup sour cream

Zest and juice from 1 lemon

½ t salt

 
 

Place grated zucchini in a strainer with salt. Continue to press water out of the zucchini over the bowl(about 1 cup water will be extracted). Mix zucchini and other ingredients in a bowl.Form into cakes. Heat butter or oil in a pan on medium high heat. Place cakes in pan and saute for about 3 minutes per side. Mix sour cream, lemon and salt and top cakes.