If you couldn’t already tell from my other recipe posts and IG feed… I am a big fan of salmon. What’s not to love? It tastes great, it’s super simple to cook, it’s full of nutritious goodness (hello, omega 3) and goes with loads of other foods. Tonight, I paired it with a big pile of cauliflower rice – I’ve been meaning to try it for ages but never got round to it. And, instead of buying it ready-prepared in a tub, decided to make it from scratch. It was actually really easy; in fact, the most annoying part was the washing up of my blender after! I improvised entirely with what I added to it but it turned out impressively well – and I’ll definitely make it again soon.
If you’re not a fish fan, you could easily swap the salmon for a lime-y chicken breast (although obviously amend cooking times accordingly) – I think it would pair just as well with this cauli rice. Fancy trying it yourself? Here’s the oh-so-simple recipe…
Serves 2 (easily halves for one)
2 salmon fillets
Large head of cauliflower
Teaspoon extra virgin olive oil
Yellow bell pepper, chopped and diced
Teaspoon grated ginger, sliced and diced
Garlic clove, finely diced
Palm-full of fresh coriander, finely chopped
Generous handful of green beans and tender stem broccoli
1 Halve the lime and cut off four slices; keep the rest to one side for later. Place the salmon fillets on a large rectangle of tin foil and place two slices of lime on top of each. Fold over the foil so the edges meet in the middle and at the ends, to make a parcel. Cook the salmon in the oven for 20 minutes at 160C fan.
2 While the salmon is cooking, prepare the cauliflower rice. Cut the head of the cauliflower into small florets and, a third at a time, pulse in a blender until it is in small pieces (bit smaller than rice grains but bigger than couscous). When it’s all blitzed, place in a bowl and set aside.
3 Five to 10 minutes before the salmon is ready, heat the oil in a large frying pan. Add the pepper, ginger and garlic and fry gently for a couple of minutes. Tip in the cauliflower rice and the coriander and fry gently for two more minutes, continuously stirring to combine the ingredients well and ensure they don’t get stuck to the bottom of the pan. Squeeze the remaining lime over as you stir, to incorporate its juice.
4 At the same time, boil a pan of water and cook the broccoli and beans.
5 Remove the cauliflower mix from the heat and serve immediately, along with the green vegetables. Sprinkle a few more coriander leaves on top of the rice.
6 Take the salmon out the oven and serve, with the lime slices still on top. Voila!
Did you try this recipe? Let me know what you thought by dropping me a line on my Instagram (glutenfreeeasily) or on Twitter (@gfeasily).