Spicy Coconut Baked Salmon w/Cauliflower Rice

Spicy Coconut Baked Salmon w/Cauliflower Rice

PREP TIME: 5 minutes

COOK TIME: 30 minutes


You will need:

500g salmon fillet

4 free range eggs

2 tbsp extra virgin coconut oil

4 spring onions

1 bag of spinach leaves

1 celery stick, diced

1 red chilli, sliced thinly

1 tbsp ginger

2 tbsp curry powder

2 cups cooked basmati rice or cauliflower rice

1 cup coconut yoghurt

Small bunch coriander

1 lemon

Pink Himalayan salt and pepper for seasoning

2tbsp extra virgin olive oil

Let’s make it:

Bake fish at 180°C for 20-25 minutes with olive oil. Flake the flesh and set aside. Place the eggs in a saucepan of cold water. Bring to the boil and then cook to your liking. For a soft-boiled egg, cook for 3 – 4 minutes. Remove from the heat. Peel the eggs then set aside. In a large frying pan, melt the coconut oil over a medium-high heat. Add the spring onions, celery, chilli and ginger and stir for 2 minutes or until softened. Then add the spinach and allow to wilt. Add the curry powder and stir for 30 seconds or until fragrant. Add the rice and stir until it has incorporated with the vegetables and spices. Stir in the yoghurt and fish. Squeeze half of the lemon over the mixture and then season with salt and pepper.