SALMON + TURMERIC CAULIFLOWER RICE

Serves 2 | Preparation time 10mins | Cooking time 15mins 

Ingredients

  • Cauliflower, 300g, cut into small florets
  • Peanut oil, ½ tsp
  • Garlic, 2 cloves crushed
  • Chilli, ½ long red, deseeded, finely chopped
  • Turmeric, 1 tsp
  • Lemon, ½ juiced and 1 tsp zest
  • Peas, ¾ cup frozen
  • Spring onions, 4 trimmed, finely sliced
  • Soy sauce, 2 tsp (use gluten free option)
  • Salmon, 2x 125g fillets, skin on
  • Olive oil spray

Method

  1. Place cauliflower florets in a food processor and pulse until resembles rice.
  2. Preheat oven to 180oC fan-forced.
  3. Heat a wok on medium high. Add oil, garlic and chilli, and cook stirring for 30secs. Add cauliflower and cook for 5mins.
  4. Meanwhile, heat frying pan over medium-high heat. Spray with olive oil. Cook salmon until lightly golden and slightly crisp on one side, turn once to colour the other side, then turn back so crisp side is on bottom of pan. Place salmon in pan into oven, bake for 5-10mins until salmon is cooked to preference. Remove from oven.
  5. To the wok with cauliflower, add turmeric and stir to combine. Add peas,  spring onion, lemon juice and zest, cook for a further 3-5mins until peas are tender. Add soy sauce, toss to combine. Turn off heat.
  6. To serve, divide cauliflower mixture between two plates, top each with a salmon fillet (if preferred, flake salmon or place as a whole piece.