Asian Spiced Salmon Fillets with Cauliflower Rice

This recipe was a bit of an experimental one when cooking for the family last night. I threw together some of my favourite spices and this is the end result! 

The Salmons marinaded in Soy Sauce, Lime, Honey, Garlic, Chilli, Ginger & Chinese 5 Spice. I love roasted Cauliflower, the flavour becomes more intense when roasted, and it gives a nice crunchy texture to the rice.

 

Ingredients: 

-4 Salmon fillets

For the marinade: 

-4 tbsp Soy Sauce

-Juice of 1 Lime

-2 tbsp runny Honey 

-2 cloves of Garlic, finely chopped 

-Ginger, thumb sized, peeled & finely chopped 

-1/2 tsp Chilli Powder

-1 tsp Chinese 5 Spice Powder

-1/2 tsp Tamarind 

For the Rice:

-200g Long Grain Rice

-3 tbsp Olive Oil

-1 Cauliflower, cut into small florets 

-1 Spring onion, finely chopped 

-1 Red Pepper, finely chopped 

-1 Celery Stick, finely chopped

-1/2 tsp Chilli Powder

-1 tsp Chinese 5 Spice Powder

-1/2 tsp Tamarind 

-1 tbsp Sesame Seeds 

-1 Lemongrass Stalk

To Garnish

-Coriander 

-Handful of Cashew Nuts, smashed up 

Method:  

 

1) Place the Salmon fillets into a bowl/dish. Mix together all the marinade ingredients, pour over the salmon and leave in the fridge for at least 2 hours, or overnight if possible. 

2) Pre-heat the oven to 200 oC. Put the small Cauliflower florets into an ovenproof dish and add 2 tbsp of Olive Oil, Salt & Pepper and mix well. Place on the top shelf for 15-20 minutes.

3) Meanwhile, heat up a little oil in a large frying pan or wok, and add the chopped Spring Onion, Red Pepper & Celery. Cook on a medium heat for around 10 minutes until softened. 

   

 4) Remove the Cauliflower from the oven, add to the frying pan along with the rice spices, Sesame seeds, Lemongrass stalk and mix well. Leave the oven on.

5) Add the rice to a pan of water and cook. 

6) Remove the Salmon from the bowl, place on a piece of tinfoil and wrap up well. Add to the oven, skin side down, and cook for 15 minutes. Keep the marinade left in the bowl to one side.

  
 

7) Transfer the rice, when cooked, to the frying pan and mix up well. Add the left over marinade. Turn the heat off and put a lid on the pan to keep warm.

8) Remove the Salmon from the oven and rest. Place a flat frying pan on a high heat with a little oil. Remove the Salmon from the foil, and place skin down for just a few seconds to brown the skin.

9) Serve the Salmon with the Caulflower Rice onto plates. Sprinkle the Coriander & Crushed Cashew over the dish. I also added some thinley sliced Red Pepper & Celery on top of the rice. 

  

   

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