Serves | 2
Prep | 10 mins
Cook | 15 mins
Mindfulness factors | Healthy | Pescatarian | Very Low Carb | Dairy-Free | Keto | 30 minute meal
Ingredients
Spicy Teriyaki Salmon
2 salmon fillets
Sauce:
3tbsp low sodium soy sauce (diet-friendly)
1tbsp rice wine vinegar
2tsp sesame oil
1 small garlic clove, minced
1/2tsp ginger, minced
1/2tsp chili flakes
Cauliflower Rice
1/2 head of cauliflower, cut in to florets
1/4 tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
Method
⁃ Whisk your salmon sauce ingredients in a bowl then set aside
⁃ Pat dry the salmon with kitchen roll and season with salt. Place some foil over a baking sheet then add the salmon skin-side down. Pour the sauce over the salmon then cover with clingfilm and set aside while you make the cauliflower rice
⁃ Add the cauliflower florets to your food processor and pulse until a rice-like consistency is achieved
⁃ Back to the salmon, preheat your grill to high then add the baking sheet. Grill the salmon for around 15 minutes, or until it’s ready and the sauce has caramelised
⁃ Around 5 minutes before the salmon is ready, add the oil to a pan on med-high heat and cook the rice for around 5 minutes, or until light-golden in colour, stirring occasionally. Season before serving.
⁃ Portion the rice into serving bowls and top with the salmon. Absolutely delicious!
Enjoy x
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