- Spiced Salmon With Coconut & Cashew Cauliflower Rice.jpg (32.06 KiB) Viewed 11 times
Takes: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 cinnamon stick
- 1 cauliflower, florets roughly chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp dried chilli flakes
- 400ml can low-fat coconut milk
- 110g roasted cashew nuts
- Salt and freshly ground black pepper
- 4 skin-on salmon fillets
- 1½ tbsp mustard seeds
- 1 tbsp coriander seeds
- Juice of 1 orange
Method
1. Heat 2 tsp oil in a large saucepan over a medium heat. Add the onion and cinnamon stick and cook, stirring, for 3 minutes or until golden. Blitz the cauliflower in a food processor until it resembles rice, then add to the pan with the cumin, turmeric and chilli flakes. Cook, stirring, for 3 minutes or until combined.
2. Add the coconut milk, cashews and 125ml of water to the pan. Season with salt, then partially cover with a lid, reduce heat to medium - low and cook, stirring occasionally, for 15 minutes or until thick.
3. Heat 1 tsp oil in a large frying pan over medium - high heat. Season the salmon with salt and pepper, then cook, skin-side down, for 4 minutes or until the skin is crisp. Turn and cook for a further 3 minutes or until just cooked. Transfer to a plate, reserving the cooking oil in the pan. Rest the salmon, loosely covered with foil, for 5 minutes.
4. Return the pan to the heat and add the remaining olive oil. Add the mustard and coriander seeds, and cook for 1 minute or until fragrant and starting to pop. Remove from the heat and stir in the orange juice.
5. Divide the cauliflower rice and salmon between four plates. Spoon over some of the mustard and coriander seed oil. Serve with finely sliced green chilli and garnish with the coriander leaves, if liked.
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