Prosciutto Wrapped Basil-Salmon Kabobs with Cauliflower Rice

Directions

1. Soak wooden skewers in water if using them, for at least 20 minutes.
2. Preheat a skillet over medium heat.
3. Dice the onion into small pieces and mince the garlic.
4. Add oil to the hot skillet and swirl to coat the bottom; add onion and garlic and cook, stirring often, until just softened.
5. Wash and coarsely grate the cauliflower after removing leaves and thick stem, using a box grater or a processor.
6. Add the cauliflower and salt to the skillet; cook, stirring often, until lightly golden and tender, about 5–7 minutes.
7. Rinse and pat dry the basil; mince half and mix with oil, salt, and pepper to create a marinade, reserving the remaining basil for the rice.
8. If removing skin from the salmon, cut between flesh and skin from the end toward the middle and discard the skin; cut the fillet into 1-inch pieces.
9. Toss the salmon pieces in the basil-oil marinade until coated.
10. Thread a piece of salmon onto each skewer and wrap a strip of prosciutto around each skewer; arrange on a plate (or skip skewers and cook directly on the grill pan).
11. Preheat a grill pan, outdoor grill, or skillet to medium-high heat.
12. Cook the kabobs, turning every 1½–2 minutes, until the salmon is opaque and cooked through, about 6–8 minutes.
13. When the cauliflower rice is ready, stir in the reserved basil.
14. To serve, spoon the cauliflower rice and kabobs onto plates and offer mayonnaise on the side for dipping.