Spiced Lamb Patties with Cauliflower “Tabbouleh”!

I am always so happy when my Sun Basket Box arrives because I know inside that recyclable box are the ingredients for three meals that look like this! Fortunately, Sun Basket has generously shared this recipe for Spiced Lamb Patties and Cauliflower Tabbouleh with The Organic Kitchen. Lucky me/lucky you!
(This post contains affiliate links. See full disclosure at bottom of post)

Spiced Lamb Patties with Cauliflower "Tabbouleh"!  #Paleo #Whole30

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  • The food is delicious! You choose 3 recipes for 2 or 4 people at $11.49 per meal 
    Customize with Paleo, Gluten–Free, and Vegetarian options. Most recipes take about 30 minutes to prepare.

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Spiced Lamb Patties with Cauliflower "Tabbouleh"!  #Paleo #Whole30

Oh and let me reiterate… the meals look like this and they taste incredible too.

Spiced Lamb Patties with Cauliflower "Tabbouleh"!  #Paleo #Whole30

 

The Recipe: Spiced Lamb Patties with Cauliflower “Tabbouleh” 

Tips and what you will need: This quick meal incorporates two Paleo/Whole 30 compliant takes on Middle Eastern classics. Finely minced cauliflower is used in place of bulgur wheat in the tabbouleh. The ground lamb is seasoned with baharat, a classic Middle Eastern spice blend. You will need a microplane to zest lemon and a good knife or food processor for cauliflower.

Spiced Lamb Patties with Cauliflower "Tabbouleh" from Sun Basket!
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Tahini dressing
  • ⅓ cup tahini
  • 1 clove garlic, minced
  • Juice of one lemon
  • 2-3 tablespoons warm water or olive oil for thinning
  • Pinch sea salt
  • a few turns freshly ground black pepper
  • Tabbouleh:
  • 10 ounces cauliflower
  • 1 to 2 Persian cucumbers
  • 1 tomato
  • Fresh curly-leaf parsley
  • 1 lemon
  • Fresh cilantro
  • olive oil
  • Lamb Patties:
  • 10 ounces ground lamb
  • 2 teaspoons baharat powder
  • ½ teaspoon Marash chile flakes (optional)
Instructions
  1. Tahini dressing:
  2. Combine ingredients in a small bowl, whisk till smooth, adding liquids as needed for thinning. Adjust seasonings to taste. Set aside.
  3. Make the tabbouleh:
  4. Using a chopping knife or a food processor, chop the cauliflower into rice-size pieces.
  5. Cut the cucumber into ¼-inch cubes.
  6. Chop the tomato.
  7. Pick and chop the parsley leaves; discard the stems.
  8. Zest and juice the lemon.
  9. In a pot over medium heat, warm 1 tablespoon olive oil until hot but not smoking. Add the cauliflower and cook, stirring occasionally, until the cauliflower starts to soften, 2 to 4 minutes. Transfer the cauliflower to a mixing bowl. Add the cucumber, tomato, and parsley, and lightly toss to combine. Add the lemon zest and juice, and 1 to 2 tablespoons oil. Season to taste with salt and pepper, and toss lightly to coat.
  10. Make the lamb patties:
  11. Chop the cilantro.
  12. In a mixing bowl, combine the cilantro with the ground lamb and baharat. Season generously with salt and pepper, and gently mix until just combined. Shape the lamb mixture into patties about ½ inch thick.
  13. In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the lamb patties and cook until browned, 3 to 4 minutes per side for medium.
  14. Serve
  15. Transfer the lamb patties to individual plates. Drizzle them with the tahini dressing and sprinkle them with as much of the Marash chili flakes as you like. Serve with the cauliflower tabbouleh and any remaining tahini dressing on the side.

 

Enjoy and thanks for stopping by! ~ Linda Spiker

Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. $30 off Sun Basket

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Post tags: gluten free option, dairy free, paleo

Salmon with Corn Hash and Chipotle Lime Mayo!

If you haven’t yet entered my grill pan giveaway, please do. And get a fabulous recipe for Filet Mignon too!

Salmon with Corn Hash and Chipotle Lime Mayo!

Crispy salmon. There is almost nothing better. Unless of course that salmon is smothered in corn hash and topped with a flavorful chipotle lime mayo…like this one.

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

Get $30 off your Sun Basket order! Organic ingredients from the best West Coast farms and easy, healthy recipes delivered weekly.$30 off Sun Basket

Whether served on a bed of lettuce or on a ciabatta roll this is one fabulous meal! And it all starts with excellent fish.

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

Tips for Buying Fish:

1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Try to buy fish the day you plan on making it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!

 

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

The Key to Making Crispy Salmon:

The secret to making a ‘crispy on the outside, tender on the inside’ fish is a really hot pan! Heat the pan for several minutes before adding olive oil. When you place the fish on the pan you should here a “psssssshhhhh” sound! Once seared place the pan into the oven to finish. It’s that simple.

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

The Chipotle Lime Mayo:

I used Chipotle Lime Mayo from Primal Kitchen for this recipe. I came upon this brand during my January Whole 30. It is made the same way I make my own: with cage free eggs and avocado oil. And Primal Kitchen Chipotle Lime Mayo is sugar, soy and canola free! Paleo and Whole 30 approved. Of course you can always make your own if you are a do it yourselfer!

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

 

How to Easily Remove the Skin From Salmon:

See how easy it is to remove skin after cooking? Very! Just slide your fish spatula between the meat of the salmon and the skin after cooking. Lift the salmon and the skin stays in the pan. Of course if you love eating the skin, feel free to leave it on.

Salmon with Corn Hash and Chipotle Lime Mayo! #glutenfree option

The Recipe: Salmon with Corn Hash and Chipotle Lime Mayo!

Tips and what you need: be sure to follow the tips below so your salmon is crispy. You will need a fish spatula and an oven safe grilling pan. You will also need a yummy Chipotle Lime Mayo. You can use my recipe to make your own, or buy Chipotle Lime Mayo from Primal Kitchen.

5.0 from 4 reviews
Salmon with Corn Hash and Chipotle Lime Mayo!
 
Author:
Ingredients
  • Salmon:
  • Desired amount of 6 oz salmon filets, skin on
  • Sea salt
  • Pepper
  • Ghee, Coconut oil, or butter (enough to coat pan)
  • Lettuce if desired
  • Ciabatta rolls, if you want to make a sandwiches
  • Corn hash:
  • 4 tablespoons butter
  • ½ cup diced red onion
  • 1 small red bell pepper, diced
  • Kernels cut from 5 ears yellow or white corn (4 cups)
  • sea salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives
Instructions
  1. Preheat oven to 350 degrees and place rack in center of oven.
  2. For Salmon:
  3. Lightly sprinkle salmon with salt and pepper. Heat oven safe pan on cooktop med/high for three minutes. Add enough ghee, butter or coconut oil to lightly coat the bottom of pan and allow oil to get hot. Carefully place salmon skin side up on pan…you should hear the “pshhhh” sound. Cook for 3-4 minutes till salmon is golden and crispy. Gently turn skin side down and sear for one more minute. Now transfer pan to preheated oven and cook for 10-12 minutes depending on how thick the salmon is. When done, remove from oven. To serve, remove salmon from skin by sliding your spatula between the skin and meat of the salmon. Top salmon with corn hash and chipotle lime mayo. Place on a ciabatta roll, if you would like to make sandwiches.
  4. While salmon is cooking make hash:
  5. Heat 2 T butter over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.
  6. Add corn, salt, and pepper and 2 T butter, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste with salt and pepper, gently stir in chives.

 

Get 3 Meals Free from Sun Basket! Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. $30 off Sun Basket

MAY I PLEASE ASK A LITTLE FAVOR?

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

Hello friends, I have a fabulous recipe for you today : Perfect Cooktop Filet Mignon!

National Cooking Day: A Celebration of Home Cooking!

I developed this recipe for www.PotsandPans.com to celebrate National Cooking Day. The National Cooking Day celebration was established to honor and commemorate the joys of home cooking. You know I am a big fan of home cooking, cooking is a part of life we carry out daily to nourish ourselves and our family. When you make food yourself, you know exactly what goes in it. In this case it’s very simple: Grass fed Beef, Sea Salt, Pepper, Butter and Chives!

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

Why Make Filet Mignon on the Cooktop?

In my humble opinion the best way to get steak exactly how you want it is by searing it on the cooktop in a grill pan and then finishing in the oven. I used a  Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. You can enter to win one below!

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

Notice how searing in a grill pan creates a perfect crust…

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

Finish in The Oven:

After searing on the cooktop place the grill pan in the oven to finish to your liking…rare, medium rare, medium…you call the shots.

Get The Recipe!

Get the full recipe and timing instructions for The Perfect Cooktop Filet Mignon here.

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

Enter To Win A Anolon Tri-Ply Clad 12” Deep Ground Grill Pan!

You can enter to win the Anolon Tri-Ply Clad 12” Deep Ground Grill Pan below. To be eligible you must live within the contiguous 48 United States of America (sorry Alaska and Hawaii). Contest ends at 12 am PST on Monday June27. Winner will announced shortly after contest ends. Winner will be notified by email and will receive 1 Anolon Tri-Ply Clad 12” Deep Ground Grill Pan. Enter below and ollow the pormpts for more chances win!

Perfect Cooktop Filet Mignon and Anolon Grill Pan Giveaway!

 

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MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.