Cauliflower Rice with Sesame Salmon
This is a gluten free, dairy free, egg free dish. Simple and easy to cook, great for a warm summer night.
Serves: 4
Cooking and Prep Time: 25 minutes
Ingredients:
1 medium cauliflower head, chopped
½ cup sesame seeds
4 x 115 g salmon fillets
2 cups frozen corn
1 cup mushrooms, sliced
Zest and juice of 1 lemon, plus extra lemon for serving
½ cup basil leaves, to serve
Method:
- Blitz cauliflower in batches using a food processor. Process until ‘rice’ consistency. Transfer into a large bowl and set aside.
- Place sesame seeds onto a plate. Press salmon into seeds to coat the top of the fish. Add coated salmon fillets over a high heat and cook for 2-3 minutes. Flip fish and cook for a further 2-3 minutes or until cooked to your liking. Remove from pan and cover.
- Add corn, lemon zest and mushrooms to the same pan. Cook for 2-3 minutes.
- Add cauliflower rice to pan cook until heated through (2-5 minutes). Remove from pan and stir in lemon juice.
- Serve warm and garnish with lemon wedges and basil leaves.
- Enjoy!
Tip: Add some chili flakes during cooking to spice things up a bit.