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Spiced salmon with coconut and cashew cauliflower rice

Name: Spiced salmon with coconut and cashew cauliflower rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 40.00 ml coconut oil; 1 onion, finely chopped; 1 cinnamon quill; 1 cauliflower, roughly chopped; 1 tsp each ground cumin, ground; Turmeric & dried chilli flakes; 400ml can coconut milk; 110g cashew; 4 x 180g centre-cut salmon fillets (skin on); 30.00 ml brown mustard seeds; 20.00 ml coriander seeds; Juice of 1 orange; 1 long green chilli, thinly sliced; Coriander leaves, to serve

8 ratings

15m

10m

Spiced salmon with coconut and cashew cauliflower rice

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by Shannon Harley

delicious. team

Oct 02, 2015

Roasted cashews and cauliflower stand in for rice in this paleo-friendly spiced salmon dish.

2 tbs coconut oil
1 onion, finely chopped
1 cinnamon quill
1 cauliflower, roughly chopped
1 tsp each ground cumin, ground
Turmeric & dried chilli flakes
400ml can coconut milk
3/4 cup (110g) roasted cashews
4 x 180g centre-cut salmon fillets (skin on)
1 1/2 tbs brown mustard seeds
1 tbs coriander seeds
Juice of 1 orange
1 long green chilli, thinly sliced
Coriander leaves, to serve

Method

1.

Melt 2 tsp coconut oil in a large pan over medium heat. Add onion and cinnamon, and cook, stirring, for 3 minutes or until golden. Whiz cauliflower in a food processor until finely chopped like rice, then add to pan with cumin, turmeric and dried chilli. Cook, stirring, for 3 minutes or until combined. Add coconut milk, cashews and 1/2 cup (125ml) water. Season with salt, then partially cover with a lid, reduce heat to medium-low and cook, stirring occasionally, for 15 minutes or until thick.
2.

Melt 2 tsp coconut oil in a large frypan over medium-high heat. Season salmon with salt, then cook, skin-side down, for 4 minutes or until skin is crisp. Turn and cook for a further 3 minutes or until just cooked. Transfer to a plate, reserving cooking oil in pan. Rest salmon, loosely covered with foil, for 5 minutes.
3.

Return pan to heat with remaining 1 tbs coconut oil. When hot, add mustard and coriander seeds, and cook for 1 minute or until fragrant and starting to pop. Remove from heat and stir in orange juice.
4.

Divide cauliflower rice among plates. Top with salmon and green chilli, and spoon over coriander seed oil. Serve with coriander leaves.