1 salmon fillet
20g pine nuts
1 or 2 handfuls of small cooked prawns
Approximately one third of a cauliflower
2 teaspoons oil
Half a red pepper, finely chopped
2 spring onions, finely sliced
4 teaspoons of Karen's Spicy Marinade
2 tablespoons of passata
Salt and pepper
Chives to garnish
Coat the top of the salmon fillet in 2 teaspoons of marinade & bake in the oven at 200 degrees for 20 minutes until cooked (keep warm if ready before making the rest of the dish). Toast the pine nuts in a dry frying pan for a couple of minutes & set aside.
Now fry the cooked prawns for a couple of minutes in a little oil with salt and pepper until excess water evaporates, then set aside also.
Blitz the cauliflower in a food processor until it resembles large (ish) breadcrumbs or buy ready made & fry the red pepper for a couple of minutes in the oil fry light, add the spring onions & cook for a further minute then add the cauliflower rice, salt & pepper & the remaining marinade. Fry together for a few minutes. Add the toasted pine nuts, cooked prawns then the passata & stir fry together for 2-3 minutes.
Top with the cooked spicy salmon fillet and garnish with chopped chives.
This is a great carb-free alternative to cooked rice!
Credit: Sarah Cholmondeley