Print

Salmon with Cauliflower Rice

Salmon with Cauliflower Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This healthy recipe keeps the fat content down, only offering salmon’s healthy fats, as well as the carbs and calories. This is a filling dish which will be perfect for dinner, and it offers so much flavor.

Ingredients

Scale
  • 1 large cauliflower in florets
  • 4 fresh or thawed salmon filets
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives
  • 1 chopped yellow onion
  • 6 minced garlic cloves
  • Small handful chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 handful toasted pine nuts
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 2 cups (500ml) chicken broth
  • Salt and lemon pepper, to taste
  • Diagonally sliced green onions (spring onions), for garnish

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Process the cauliflower in a food processor until rice grain-sized.
  3. Coat the salmon filets with oil.
  4. Salt and pepper the salmon generously.
  5. Coat with a teaspoon of the chives and a bit of lemon zest.
  6. Grease an ovenproof skillet or dish, and put the salmon in there.
  7. Set it to one side.
  8. Heat a tablespoon of oil in a skillet.
  9. Add the chopped and cook until tender.
  10. Grind in some salt.
  11. Add the garlic and cook for 2 minutes or until fragrant.
  12. Add the other tablespoon of oil to the pan and add the cauliflower rice
  13. Toss to combine and coat.
  14. Add the chicken broth and turn the heat up.
  15. Keep cooking until the cauli rice is al dente.
  16. Drain off any liquid.
  17. Stir in the lemon zest, herbs, lemon juice and pine nuts.
  18. Add salt and pepper to taste.
  19. Stir well then sit over a very low heat for 10 minutes.
  20. Meanwhile put the skillet of salmon in the oven.
  21. Bake for 12 minutes or until cooked through.
  22. Serve the salmon over the cauliflower rice.
  23. Scatter green onion over the top and serve right away.