Cauliflower Rice with Sesame Salmon

This is a gluten free, dairy free, egg free dish. Simple and easy to cook, great for a warm summer night. 

Serves: 4

Cooking and Prep Time: 25 minutes

Ingredients:

1 medium cauliflower head, chopped

½ cup sesame seeds

4 x 115 g salmon fillets

2 cups frozen corn

1 cup mushrooms, sliced

Zest and juice of 1 lemon, plus extra lemon for serving

½ cup basil leaves, to serve

Method:

1. Blitz cauliflower in batches using a food processor.  Process until ‘rice’ consistency. Transfer into a large bowl and set aside.
2. Place sesame seeds onto a plate. Press salmon into seeds to coat the top of the fish. Add coated salmon fillets over a high heat and cook for 2-3 minutes. Flip fish and cook for a further 2-3 minutes or until cooked to your liking. Remove from pan and cover.
3. Add corn, lemon zest and mushrooms to the same pan. Cook for 2-3 minutes.
4. Add cauliflower rice to pan cook until heated through (2-5 minutes). Remove from pan and stir in lemon juice.
5. Serve warm and garnish with lemon wedges and basil leaves.
6. Enjoy!

Tip: Add some chili flakes during cooking to spice things up a bit.