Salmon with Cauliflower Coconut Rice

Ingredients

Serves 1

• 100g skinless salmon fillet
• 1 tsp Thai red curry paste
• 1/2 tsp coconut oil
• 100g cauliflower rice
• 65ml tinned coconut milk
• 65g edamame or soya beans
• Juice of 1/2 lime
• 1 small bunch coriander, chopped

Method

Preheat the grill to high and line a baking tray with foil. Place the salmon on the baking tray, rub the curry paste over the salmon and cook under the grill for 8-10 minutes, or until just cooked through.

Meanwhile heat the coconut oil in a large frying pan and fry the cauliflower rice for a few minutes before adding in the coconut milk and edamame beans. Let everything come to a very gentle simmer then serve the salmon on top of the coconut rice. Finish with some lime juice and chopped coriander.

Tip: You can make your own cauliflower rice by blitzing cauliflower florets in a food processor until it resembles rice.

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