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(Serves 1)


  • 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.


Spicy Cauli Rice withSalmon and Prawns

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

Karen's Spicy Cauli Rice with Salmon and Prawns << Back to Recipes