I had a few small pieces of some gorgeous salmon demanding to be cooked. And a head of cauliflower in the same state... Hmmmmm.
I love salmon with rice.
I love cauliflower rice.
Ergo...
I washed, trimmed, and cut the cauliflower into medium pieces and then "riced" it in the processor with just a few pulses (until it looks like rice!). I heated a bit of EVOO in a non-stick pan, added the cauliflower, and sautéed it on fairly high heat until it just started to brown a bit. I turned off the heat, added a piece of butter, some salt and pepper, and a generous handful of chopped soft herbs from the yard.
Knowing how fast salmon reaches our preferred doneness, I knew the rice would still be warm.
In another non-stick pan, I heated a bit of oil and butter... added the salmon... drizzled a tiny bit of soy sauce on the top... sautéed for no more than 1 1/2 minutes... flipped it... sautéed for another minute (we like it almost, but not quite, raw in the center)... and served it on hot plates atop the cauliflower rice.
This turned not quite enough salmon into more than large enough portions for a wonderful dinner that was way more than the sum of its parts!