Panfried salmon on a bed of Moroccan cauliflower rice with a tomato, goats cheese and watercress salad

I’ve lost count of the number of times I’ve bought cauliflowers intending on making cauliflower rice, and then ended up chucking them out. But when I got the recipe for Moroccan cauliflower rice from my friend and awesome fellow trainer Nisha Obaidullah, I decided I was finally going to try it out.  And I wasn’t disappointed. It’s also match made in heaven with salmon and salad.  This is not the exact recipe, but my very slight adaptation of it. And if you make lots, you can keep some for lunch the following day. Oh, and a fab thing about both cauliflower and watercress?  They contain something called indo-3 carbinols which helps stop your storing fat in your lower body.  Tasty dinner and toned thighs to boot?  You don’t get that from Nigella!

Ingredients

Rice and tasty:  Cauliflower rice with salmon &  salad

Rice and tasty: Cauliflower rice with salmon & salad

  • Coconut oil
  • cauliflower, grated
  • 4 or 5 medjool dates
  • Juice of an orange
  • turmeric
  • cumin
  • cinnamon
  • Salmon fillet, skin on
  • sea salt
  • black pepper
  • watercress/salad leaves
  • tomatoes
  • soft goats cheese
  • white balsamic
  • extra virgin olive oil

Method

  1. Firstly, grate the coconut either by hand, or in a blender, or in a food processor (that’s how I do it) with a grating attachment.  It should look like rice. Warning: It does get a bit messy but it will be well worth it when you taste it.
  2. Melt a tablespoon of coconut oil in a frying pan, season the skin of the salmon fillets with some sea salt and a little pepper. When the oil is hot, put the salmon in and cook for about two minutes on each side.  You want to skin crispsy Then leave to rest in the pan.
  3. Heat two tablespoons of coconut oil in a larger frying pan and add the cauliflower and stir fry for a couple of minutes, keep tasting, Add a tablespoon of cinnamon, a tablespoon of cumin powder and a sprinkling of cumin seeds and half a teaspoon of turmeric to give it some colour.  Keep stir frying. Squeeze the juice of an orange over the rice and stir in a handful of chopped medjool dates and some fresh chopped turmeric.
  4. For the salad,  just chop some plum tomatoes and crumble soft goats cheese over the top of watercress leaves.  Add a dressing of white balsamic and flax oil or olive oil.   Check that the salmon is cooked and the skin crispy. If not, just turn the pan heat up and give it a last blast.
  5. Serve up and get stuck in!
By | 2013-03-20T21:44:55+00:00 March 20th, 2013|Dinner, Homepage|