Ingredients
2 Salmon Fillets (or 1 large fillet)
1 Can Full Fat Coconut Milk
1 Zucchini (or 2 small ones)
1 Head of Cauliflower
2 Cloves of Garlic
1 Tbsp Olive Oil
1/4 Cup Butter
1 Tsp Paprika
1 Tsp Cumin
1 Tsp Chili Powder
1 Tbsp Honey
2 Tbsp Almond Flour or Cornstarch
Optional: Zest of Lemon, Zest of fresh Ginger (or 1/2 tsp powdered ginger), 1/2 tsp red chili flakes for extra spice)
Instructions
Makes Appx: 4 Servings
Total Cook and Prep Time: 40 Minutes
Place two large frying pans on low-medium heat burners. Add olive oil to one of the pans and butter to the other. The salmon and chili sauce will be made in the butter pan and the cauliflower rice will be made in the olive oil pan.
While butter is melting mince two cloves of garlic and then add half of the minced garlic to each pan. Allow garlic to simmer until fragrant 2-4 minutes. Keep the heat on low medium to avoid burning the garlic.
Use a food processor to rice cauliflower. Place riced cauliflower in a microwave safe bowl and microwave for approximately 2-3 minutes to steam the cauliflower. Pour the steamed cauliflower into a dish towel and ring out excess moisture into a bowl or the sink. Add the drained cauliflower to the olive oil and garlic pan and allow to simmer while you cook the chili coconut sauce.
Meanwhile, take the salmon fillet and place it (skin side up) on the butter garlic pan. In this step, you’re quickly browning the top of the salmon and allowing some of the flavour to soak into the butter. After about 2 minutes of searing, remove the salmon from the pan and set aside until it’s time to poach it.
Add honey to the butter and garlic pan and let it come to a bubble. Add paprika, cumin, and chili powder. The spices should simmer in the honey for 2 minutes before adding the can of coconut milk.
Keeping the pan at a low simmer, begin to stir the mixture until the coconut milk is combined with the honey and butter. Add in the almond flour to thicken the sauce, and stir. Leave the coconut sauce on a low simmer for approximately 5 minutes.
Grate fresh ginger and lemon zest into the cauliflower rice for extra flavour, and then cover to continue simmering.
Add full seared salmon fillet to the coconut sauce, which should be bubbling. Poach the salmon by placing a lid on the pan and allowing it to cook for approximately 5-10 minutes depending on fillet thickness. Test by using a fork to flake the salmon, once done it should flake easily.
While salmon is poaching slice up zucchini into medallions and add to the pan. Zucchini only takes a few minutes to cook. If sauce is not as thick as desired, add another tbsp of almond flour and stir in.
Once salmon is cooked, layer a scoop of cauliflower rice in a bowl and top with chili coconut sauce and salmon. I typically remove the whole salmon from the sauce and take off the skin, which peels off easily after cooking, and then cut into two servings.
