Salmon, Garlic Asparagus & Soy Cauli Rice

*serves 1
329 calories
C11g|F16|P38g
  • 100g asparagus spears, chopped
  • 200g raw cauliflower, thinly chopped or blitzed in blender
  • 5g minced garlic
  • 10mL sodium reduced soy sauce
  • 130g Tasmanian Salmon, boneless and skin off
  • coconut oil for frying

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1. Boil asparagus spears in water
2. Place coconut oil and garlic into a fry pan and bring to medium heat
3. Add cauliflower ‘rice’ and toss until soft
4. Add soy sauce and stir to combine
5. Reduce to a simmer and add drained asparagus pieces
6. Set aside
7. Add further coconut oil (if required) to pan and add salmon
8. Pan fry for approximately 1-2minutes each side or until cooked to your desired taste
9. Place cauli rice and asparagus into a serving bowl and lay salmon on top
10. Serve and enjoy!

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