Baked salmon with cauliflower rice
- 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 courgettezucchiniX, spiralised
- ¼ cup chopped coriandercilantroX
- ¼ cup chopped mint
- 120g packet baby kale leaves
- lemon wedges, to serve
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.
2 Meanwhile, heat 1 tablespoon of olive oil in a large wok or in a non-stick frying pan over medium heat. Add ginger, garlic and chilli; cook 30 seconds. Add cauliflower rice; stir-fry 2–3 minutes. Add the peas and courgette, cook mixture for 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.
Nutrition Info (per serve)
Total fat 21.4g
–Saturated fat 4.0g
Dietary fibre 8.2g
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