This salmon is cooked with a crispy chia seed-crust and served with cauliflower-carrot "rice", sautéed broccoli and balsamic vinaigrette. This delicious dish is low in carbs but not lacking in flavor!
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
Miketia · 07/17/23
the sauce in this one makes the dish
Athina · 06/10/23
Michael · 06/05/23
cauliflower rice was tasty!
Gen · 05/18/23
So delicious! The salmon was perfect and the sauce makes the dish. I don't even like cauliflower but I ate every bite.
Nyna · 04/24/23
Wendy · 04/02/23
wonderful taste! The sauce complemented the salmon perfectly! Broccoli great level of crispness! Great dish!
Lois · 04/02/23
the salmon was very tasty, especially the sauce, broccoli was a bit tough but the seasoning had a nice kick. I normally don’t care for cauliflower rice but this was pretty tasty
Karen · 03/26/23
Balsamic Vinegar, Blended Oil, Broccoli, Carrots, Cauliflower, Chia Seeds, Dijon Mustard, Garlic, Kosher Salt, Olive Oil, Onions, Salmon
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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