Tandoori Salmon with Spiced Cauliflower Rice
This recipe is keto-friendly and easy to prepare.
The original recipe riced the raw cauliflower and then cooked it in a frying pan. That method didn't cook the cauliflower properly.
For this version of the recipe, I steam the cauliflower before it's riced. That works so much better.
Ingredients
- 4 salmon fillets
- 1 tsp garam masala
- 1 tsp ground ginger
- 2 garlic cloves peeled and minced
- 1 and a 1/2 tsp chilli powder
- 1 tsp turmeric
- 2 tsp tomato puree
- 4 tsp natural yogurt
- 1 cauliflower, leaves and stalk removed
- 1 tbsp coconut oil or butter
- 1 tsp ground cumin
- 2 tsp turmeric
- 2 tbsp fresh coriander roughly chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 180C/gas mark 4/356F
- Steam the cauliflower until there's still some 'bite' and texture to it
- Place the salmon fillets on a baking tray
- Place the garam masala, ginger, garlic, chilli powder, 1 tsp of the turmeric, tomato puree and yoghurt into a medium bowl and mix well
- Spread the tandoori mixture all over the salmon fillets and place them in the oven
- Cook the salmon for 10-12 minutes or until the salmon is cooked through
- Meanwhile, blitz the steamed cauliflower in a blender to rice it. Or just mash it with a fork
- Heat the oil or butter in a frying pan for 30 seconds
- Add the cumin, the remaining 1 tsp of turmeric and cook for a few seconds
- Add the cauliflower to the frying pan over medium heat for 3 minutes or until cooked through
- Season to taste
- Finish by adding the chopped coriander to the pan and stir it into the cauliflower mix
- Serve the cauliflower rice topped with a salmon fillet
Notes
This is a great keto dinner recipe that all the family will enjoy. It's also packed with healthy ingredients.
Salmon is one of the most nutritionally dense fish containing the greatest amount of omega-3 fatty acids.
Garlic is not only a great flavour enhancer. Garlic is high in vitamins C, B1 and B6 and the minerals calcium, potassium, copper, manganese and selenium.
Cauliflower contains vitamins B5, B7 & C plus antioxidants and magnesium needed to turn food into energy.
For more information on vitamins and minerals and the role they play in your health visit my nutrition page.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 576Total Fat 35gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 22gCholesterol 151mgSodium 266mgCarbohydrates 10gFiber 4gSugar 4gProtein 54g
The nutritional information is for guidance only
