Must Try Recipes for your HK Kitchen: Teriyaki Salmon with Cauliflower “Rice”

Start the year as you mean to go on!

Now that the indulgences of Christmas and New Year are over and January is upon us once more, if you’re anything like me, your body is calling out for some much needed nutrients after all that Turkey (not to mention the champagne…). So, girls, to get you set for the New Year, we have one very delicious and nutritious dinner idea for you! The salmon is sweet and sticky and packed full of vitamins and omega-3 fatty acids – which offer up a whole host of health benefits. Not only this, but we’ve ditched the carbs and snuck in some extra veg in the form of cauliflower “rice” – meaning you can stick to that healthy eating plan, even when you get bored of salads!

What you’ll need:

• 1 tbsp oil
• 1 garlic clove, finely chopped
• 1 chunk of ginger, finely chopped or grated
• 1 small chilli, chopped
• 4-5 tbsp dark soy sauce
• 1 lime, zest and juice
• 2 tbsp honey
• 2 salmon fillets
• ½ large cauliflower
• 1 tbsp oil
• Pinch of salt

Serves 2

How to make it:

• Heat the olive oil in a pan and fry the ginger, garlic and chopped chilli.
• Add the zest and juice of the lime and pour in the soy sauce.
• Add the honey and cook for 1 minute or until reduced and sticky (you can do this ahead of time and then just reheat the sauce just before you’re all set to cook your salmon!)
• Meanwhile, prepare your cauliflower by removing any outer leaves and cutting it into small chunks.
• Transfer your cauliflower to a food processor and blitz for 30 seconds or so, until it resembles fine rice or couscous – you may need to do this in more than one batch, depending on the size of your food processor.
• Transfer to a medium-sized bowl and set to one side for now.
• In a separate pan, fry the two pieces of salmon for 2 minutes on each side.
• Add the cooked salmon to your reduced sauce and cover with the teriyaki.
• When you are ready to serve the salmon, finish off the cauliflower rice by drizzling over a little olive oil and a pinch of salt, then cover the bowl with cling film and heat in the microwave for 2-3 minutes.
• Your rice should now be light and fluffy and ready to serve with your cooked salmon.
• Serve with green veg and enjoy!

Happy cookin’, girls!