Not a sponsored post but the recipe will be featured in the Daily Mail in the UK at some point…or so I’m told!
Simple and perfectly cooked salmon, no funny “white stuff” on the surface aka albumin, served with a delicious speedy peanut butter sauce atop a mighty bed of completely hassle free cauliflower rice. When I don’t feel like making a mess or know I’ll have to make dinner in a hurry I reach for a pack of Cauli Rice!
Yes cauliflower rice is easy to make but blitzing raw cauliflower in the food processor is sometimes more hassle than it’s worth and I’d never be able to replicate the consistency of the Cauli Rice. Finely diced pieces of cauliflower, partially cooked so that all it needs is 2 and 1/2 minutes in the microwave and you’re good to go.
I have been known to eat it straight from the packet which is a delicious way to get in your veggies on the move! I find it so much easier to find protein on the move, but veggies are a whole different kettle of fish. Raw veg just isn’t appealing, especially as we enter into the colder months. The Cauli Rice is a perfect half way house!
Believe it or not I’m actually yet to try the other flavours. I like to stick with plain and simple ingredients giving me the option to spruce them up whichever way I please depending on my mood. I also love using the Cauli Rice as a base for my n’oatmeal bowl….new variation on the way next week ! It’s soft yet provides a bit of structure and substance without an overpowering taste.
Now that I’ve introduced white rice back in to my diet of a high carb day I wasn’t sure if I’d end up eating less cauliflower..it has been a dietary staple for quite some time! Slightly less perhaps, or at least until I discovered Cauli Rice! I just wish it was a little cheaper but more often than not I find some reason to treat myself to the hassle free luxury item. I justify the price with the time, and potential stress saving having it in my possession can create!
This meal comes together in a jiffy. You don’t have to brine the salmon but I love the final finish, no icky white bits on the surface and I think brining it lends itself to a nicer texture. It could be in my mind?!? I think it helps it to stay soft and supple.
The sauce is my new go to with just about everything. Made with either peanut flour or peanut butter, both work equally as well. If using peanut butter use Meridian Foods all natural unsalted smooth, and for peanut flour I use Sukrin!
What’s your favourite meal to whip up in a hurry? Do you have any go to time saving staples?
Simple Salmon Peanut Butter Sauce
Prep Time: 30 minutes
Cook Time: 10 minutes
Keywords: fry saute entree low-carb gluten-free low-sodium cauliflower salmon
Ingredients (Serves 2)
- 2 large thick fillets of salmon (approx. 6oz / 170g each)
- 1 cup water
- 1 tbsp Pink Himalayan Rock Salt
- 1/2 tbsp (7g) coconut oil for cooking
- 4 level tbsp (24g) peanut flour
- 1/2 tbsp coconut aminos
- 2 tbsp water (add a little extra to reach desired consistency)
- 1/4 tsp ground ginger
- Pinch of chili powder
- Pink Himalayan Salt and Black Pepper to taste
- 1 -2 packets of Cauli Rice
- 1/2 tbsp (7g) coconut oil, melted
- 8 – 10 thin stems of asparagus; steam or roast!
Mix together salt and water in a bowl.
Place the salmon into the brine and leave to sit for 30 minutes.
Remove from the brine and pat dry with kitchen paper.
Mix together all sauce ingredients in a small bowl and season to taste.
Steam or roast asparagus and place Cauli Rice packet/s into the microwave and cook on high for 2 1/2 minutes.
Melt coconut oil for the salmon in a pan over a medium to high heat.
Cook salmon skin side down for 2 minutes. Flip and cook for 2-3 minutes more depending on your desired level of doneness.
Mix melted coconut oil through the Cauli Rice. Season with salt and black pepper to taste.
Serve salmon over a bed of Cauli Rice, asparagus on the side and drown the entire dish in your peanut butter sauce!
If you like you can gently heat the sauce in a pan over a low heat for 1-2 minutes. You may need to add a little more water as it will thicken. If you pour if over the warm food it will heat through anyway. Alternatively, you can use warm water to mix to desired consistency.