AIP • Paleo • Gluten free • Dairy free • Egg free • Nut free • Nightshade free
Salmon is full of nutrients, high in protein and very quick to cook. Quickly seared for that crunchy texture and paired with beautifully fragrant coconut vegetable cauliflower rice, this meal will soon become a family obsession!
The Autoimmune Protocol diet encourages a balanced and high nutrient dense approach to eating, and this meal is exactly that. It's delicious, and so easy to make in under 30 minutes.
AIP Salmon & coconut cauliflower rice
Cook time : 20 minutes
Servings : 2 people
Ingredients
• 1 tbsp olive oil
• 1 tsp garlic powder or 1 garlic clove crushed
• 1 tsp ginger powder or fresh ginger
• 1 tsp lemon rind
• 1/2 tsp salt
• 2 salmon steaks
• 2 cups cauliflower rice
• 3 tbsp coconut milk
• 1/2 courgette, finely grated
• 1 tbsp lime juice
• 1 tsp dried coriander
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 cup baby kale or spinach leaves
• 1/2 cup fresh coriander
• 1 tsp turmeric powder
Instructions
Preheat the oven to 180 degrees (if finishing the salmon in the oven).
Combine the oil, garlic, ginger, lemon rind and salt in a bowl. Brush over salmon.
Heat olive oil in a large skillet. Once hot add the salmon and cook for 3 - 4 minutes until golden and crunchy. Do not disturb while cooking.
Transfer the skillet to the oven and cook for a further 6 minutes (depending on thickness), or gently turn the salmon over in the pan and cook for a further 3 - 4 minutes until the salmon is just cooked through.
Make the cauliflower vegetable rice while the salmon is cooking.
In a large pan, cook the cauliflower rice and courgette with coconut milk and lime juice for 5 - 6 minutes, or until fully heated through and just softened.
Once cooked season with garlic powder, dried coriander and salt.
Toss through kale and fresh coriander, and serve immediately with the hot salmon and a sprinkle of turmeric.
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