Baked salmon with cauliflower rice
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Time to make:
$7.35 per serve
(at time of publication)
Full ingredients list:
4 x 120g skinless salmon fillets
2 teaspoons grated ginger
2 teaspoons crushed garlic
2 teaspoons chilli paste
2 x 250g packets cauliflower rice (see tip)
1 cup frozen peas
1 medium zucchini, spiralised
¼ cup chopped coriander
¼ cup chopped mint
1 x 120g packet French baby kale leaves (see Cook’s tips)
Lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place fish on tray. Lightly spray with olive oil and season with cracked black pepper. Bake for 15–18 minutes, or until lightly golden and just cooked through.
2 Meanwhile, heat 1 tablespoon of olive oil in a large wok or in anon-stick frying pan over medium heat. Add ginger, garlic and chilli; cook 30 seconds. Add cauliflower rice; stir-fry 2–3 minutes. Add peas and zucchini, cook 1–2 minutes.
3 Stir through the coriander and mint. Add kale and fold through until just wilted. Serve the baked salmon fillets with cauliflower rice and lemon wedges.
You can find cauliflower rice in the bagged salad and vegetable section of your local supermarket.
Bagged French baby kale leaves are available in Coles and Harris Farm supermarkets. If you can’t find them, use baby spinach.
About this recipe
First published: September 2018