Marinated Salmon with Cauliflower Rice

serves 2


  • 2 salmon steaks

  • Marinade
  • 1 tbsp lemon juice
  • 1 tsp pomegranate molasses
  • 1 tsp ginger juice (squeeze from grated ginger)
  • 1/2 tsp sesame oil
  • 1 tsp olive oil
  • salt and pepper

  • Cauliflower Rice
  • 250g (9oz) small cauliflower florets
  • 2 tbsps chopped coriander
  • 3 lemon parings, finely sliced
  • 1/4 - 1/2 red chilli, finely diced
  • salt and pepper
  • To garnish - sprinkle of paprika and black pepper

Enjoy this low carbohydrate meal of moist salmon and cauliflower rice with the rich juices from the salmon and marinade poured over the rice. I like to serve the dish with a salad to accompany but you could serve it just as it is or with some green vegetables.

1 Whisk together the marinade ingredients and marinade the salmon, flesh side down for 1-2 hours (longer is fine).

2 Place the salmon steaks, skin side down in a small frying pan along with any remaining marinade and 2 tablespoons of water. Cover  the fish with a smaller pan lid and poach for about 8-10 minutes on a medium/low heat or until the fish is translucent.

3 Meanwhile process the cauliflower florets until the pieces are just a little bigger than rice grains then dry fry them in a deep pan, stirring regularly until the grains are just cooked in the steam they produce. This will only take a couple of minutes.

4 Add the coriander, lemon rind, chilli and a little salt and pepper to the rice and then divide the rice between two serving dishes. Place the salmon on top, flesh side up and drizzle the juices from the pan over the top. Sprinkle the fish with a little paprika and pepper and serve.