Ingredients (Serves 2)
…for the salmon and marinade
400gm salmon, skin removed, cut into 2cm cubes
1 tsp minced ginger
1 garlic clove, crushed
1 tbs soy sauce
1 tsp chilli flakes (more or less if preferred)
1 tbs sesame oil
…for the rice and vegetables
4 stalks brocollini cut into thirds
Half a red capsicum, cut into bite sized pieces
1 inch knob ginger, sliced into small matchsticks
1 clove garlic, sliced thinly
1/2 head cauliflower, grated or pulsed in a food processor until it resembles rice
2 tbs coconut oil or olive oil
1 tbs sesame oil
Salt
Method
- Mix together the marinade and let the salmon soak up the flavours for 10-15 minutes while you prep the other ingredients.
- Turn grill to medium-high (180-200C) and line a tray with baking paper.
- Fry off the cauliflower rice in 1tbs coconut oil. Allow to cook on medium heat, stirring occasionally, for 5-8 minutes until soft.
- Stirfry ginger and garlic in the rest of the oil, then add the broccolini and capsicum. Cook for 3-5 minutes – vegetables should be cooked but still firm.
- Meanwhile, spread the salmon onto the baking tray and place under the grill for 3-4 minutes. Don’t over cook it – it should still be slightly darker pink in the centre.
- Remove salmon. Season cauliflower rice with some salt and a splash of sesame oil. Serve rice, then vegetables and salmon on top – sprinkle with some extra chilli if desired.
