Serves 2
Salmon Marinade
2 salmon fillets
2-3 tablespoons fresh lime juice
1 tablespoon honey
Tomato Cauliflower Rice Ingredients
1 small onion, finely diced
3 tablespoons olive oil
2 garlic cloves, finely diced
1 teaspoon paprika powder
1 teaspoon coriander seed powder
2 teaspoons harissa powder
Punch of chilli flakes
1/2 teaspoon salt
1 small head of cauliflower, cut into florets and chopped
1 carrot, grated
2 medium size tomatoes, diced
Juice and zest of 1 lime (extra)
1/2 bunch of fresh coriander, leaves picked, stems chopped (reserve half the leaves for serving)
Mix honey and lime juice together in a bowl and add the salmon. Coat on both sides and set aside to marinate for 1 hour while you prepare the cauliflower rice. Halfway through, turn the salmon over.
To make the cauliflower rice, blend the chopped cauliflower in a blender until it resembles breadcrumbs. Set aside.
Pour 2 tablespoons of olive oil into a large high-sided sauté pan over medium high heat. Add the onion and garlic and fry for about 5 minutes until soft and golden. Add the paprika powder, coriander powder, chilli flakes and harissa powder and fry for a further 1 minute. Add the cauliflower rice, carrot, tomatoes, salt, coriander stems and half the leaves. Stir through with 1 tablespoon of olive oil and the extra lime juice. Cook for 4-5 minutes over high heat, stirring 2 or 3 times. Taste test, add more spice if desired. Remove from pan and set aside.
To cook the salmon, heat 1 tablespoon of olive oil in the same pan over medium heat. Remove the salmon fillets from the marinade and add to the hot pan. Grind fresh black pepper over the fillets. Cook for approximately 3 minutes and then turn, cooking for another 3 minutes or until blackened slightly and cooked to your liking. Towards the end, drizzle the remaining lime-honey marinade over the fillets. Serve salmon over the tomato cauliflower rice and top with remaining coriander leaves and the lime zest.
