Recipe: Cauliflower Rice with Steamed Fillet of Salmon
This recipe is perfect for summer evenings in the garden. Jam-packed with Vitamins C, K and B6, cauliflower rice is the ideal low calorie, low carb alternative to standard rice and makes for a light, refreshing salad. Paired with steamed wild salmon, packed with protein, omega-3 fatty acids and vitamin B12, this recipe will be ready in a flash.
Time: 30 minutes
Serves: 2
Calories per portion: 250
Ingredients
1 medium sized head of fennel, finely sliced
1 small/medium sized head of cauliflower
3 anchovies (bottled ones in olive oil)
2 cloves of garlic, chopped or freshly pressed
1 handful of baby spinach,
2 x 150g Wild salmon fillets
1 tsp sun-dried tomato paste
1 lemon/lime, juiced
Sea salt and black pepper
Coriander leaves to garnish
Pinch of dried chilli flakes/sesame seeds (optional)
Method
Spread the sun-dried tomato paste lightly over the top of the two salmon fillets.
Steam for 12-15 minutes or until cooked to your liking.
Meanwhile, separate the cauliflower into florets, pop them in a high-speed blender and pulse for 10 - 20 seconds until they resemble grains of rice. Set to one side.
Warm 2 tbsp of olive oil and the anchovies on a large pan over medium heat.
After 1-2 minutes, gently press down on the anchovies with the back of a spatula until they no longer resemble their original state.
Next, add the garlic and cook in the salty oil mix for a couple of minutes, before adding the shaved fennel.
Cook the fennel over a slightly higher heat, stirring every minute or so until it is slightly crisp and golden brown (5 minutes).
Finely chop the baby spinach leaves, add to the pan and stir through the fennel mix. Remove from the pan and set to one side.
Pop the pan back on the heat, add the cauliflower rice and a couple of tbsp of water to it, and cook for 2-3 minutes on a med-high heat. Season with salt and pepper and enough fresh lime/lemon juice to taste.
When the salmon fillets are ready, remove from the steamer.
To plate up, add a few heaped tablespoons of cauliflower rice to the plate, top with half the fennel and spinach mix and lay a cooked salmon fillet on top.
Season with a little salt and pepper and a sprinkling of chilli flakes/sesame seeds if using.
Serve hot, with a colourful side salad and a garnish of fresh coriander and a fresh wedge of lime.
