Salmon With Chilli Sauce And Stir-Fried Cauliflower And Green Vegetable Rice

Spicy, tasty and healthy salmon with chilli sauce and stir-fried cauliflower and green vegetable rice.

Salmon is a personal favourite of mine. It is rich in heart-healthy Omega 3 - as are mackerel, sardines and trout.

The very tasty stir-fried cauliflower and vegetable rice is made with healthy, Low-Gl vegetables - cauliflower, Brussel sprouts and spring onions - which are the type of carbohydrates you can eat more of without gaining much weight.

You can use chopped kale and/or spinach instead of chopped Brussel sprouts - both are Low-GL carbs.

Cauliflower, kale, Brussel sprouts, watercress and broccoli are part of the super-healthy cruciferous vegetable family. If you can, eat some of these vegetables every day.

I use coconut oil for the stir-fry (as well as the chilli sauce) and it really makes it extra tasty.

I make the chilli sauce from scratch - it's easy and quite quick to make and doesn't require any cooking. And it contains many healthy ingredients - chillies, garlic and ginger.

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

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Salmon With Chilli Sauce

For 4 people:

Chilli Sauce:

2 red chillies, deseeded and finely chopped
2 garlic cloves, finely chopped
1 heaped teaspoon grated/minced ginger
Finely grated zest of 1 lime or lemon
3 teaspoons fish sauce
2 level teaspoons honey
2 tablespoons melted coconut oil

Bash the chopped chilli and garlic into a paste in a pestle and mortar. Mix in the grated ginger, lime or lemon zest, fish sauce, honey and coconut oil.

4 salmon filets

2 tablespoons coconut oil

1 medium-sized cauliflower - coarsely grated. I use the coarse side of an ordinary handheld grater which I place over a large bowl.

8 Brussel sprouts - take off the outer leaves and chop finely. Or use a large handful of kale or spinach and chop finely.

3 spring onions, finely sliced

1 teaspoon sea salt

1/4 teaspoon black pepper

Heat the oven to 220C/Fan 200/425F/gas mark 7. Cover a baking tray with parchment/baking paper. Place the salmon fillets on the tray and divide the chilli sauce over the 4 fillets. Place the tray in the oven and cook for 10-11 minutes.
When the salmon has been in the oven for 5 minutes, add the coconut oil to a wok or large frying pan over a medium-high heat. Once the oil is hot, add the sliced Brussel sprouts (and/or kale or spinach) and grated cauliflower to the pan and keep stirring for about 3 minutes. Add most of the sliced spring onions (save some for garnish), salt and pepper and stir it in. Take the pan off the heat.
When the salmon is ready, divide the cauliflower and green vegetable rice between 4 plates and top with a salmon fillet. Scatter over the remaining spring onion.

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