Spicy Salmon with Coconut Cauliflower Rice

Recipe by Marianne Harold

Spicy Salmon with Coconut Cauliflower Rice is one of my favourite quick evening meals. A perfect dish for those on a SIBO Diet protocol.

Ingredients:

2 tablespoons of coconut oil

4 spring onions, finely chopped

1 cinnamon quill

1 cauliflower, roughly chopped

2 teaspoons each of ground cumin & ground turmeric

1 teaspoon of dried chilli flakes

200mls of coconut milk

4 x 180g centre cut salmon fillets (skin on)

1+1/2 tablespoons of coriander seeds

Juice of 1 orange

1 long green chilli, thinly sliced

 Method:

• Melt 2 teaspoons of coconut oil in a large pan over a medium heat.
• Add spring onions and cinnamon and cook, stirring for 3 minutes or until golden.
• Whiz cauliflower in a food processor until finely chopped like rice, then add to pan with cumin, turmeric and dried chilli.
• Cook stirring for 3 minutes or until combined.
• Add coconut milk and ½ cup of water.
• Season with salt, then partially cover with a lid, reduce heat to medium-low and cook, stirring.
• Melt 2 teaspoons coconut oil in a large frying pan over a medium heat.
• Season salmon with salt, then cook, skin side down, for 4 minutes or until skin is crisp.
• Turn and cook for a further 3 minutes or until just cooked.
• Transfer to a plate, reserving cooking oil in pan.
• Rest salmon, loosely covered with foil, for 5 minutes.
• Return pan to heat with remaining 1 tablespoon of coconut oil.
• When hot, add coriander seeds, and cook for 1 minute or until fragrant and starting to pop.
• Remove from heat and stir in orange juice.
• Divide cauliflower rice among plates.
• Top with salmon and green chilli, and spoon over coriander seed oil.

 

Serves 4