2.2:1 Salmon and rice - JO 18/12/2023
Author: Meghna (HCP)
INGREDIENTS:**
g Cauliflower, raw
g Tomatoes, canned, whole contents
g Garlic puree
g Oil, olive
g Butter, salted
g Peppers, capsicum, green, raw
g Salmon, farmed, flesh only, raw
g Tomato puree
Directions:
- Mix the oil and 3g garlic puree together
- cover the salmon fillet the the garlic oil
- place on a baking tray and cover with foil so it doesn't dry out. Bake at 180 degrees C for 10-15 minutes or until cooked through
- Grate cauliflower and squeeze our excess water using a clean cloth
- place the grated cauliflower into a saucepan with 1tsp water and steam gently for 8-10 minutes
- place the canned tomato, remaining garlic puree, canned tomato, peppers and butter into a frying pan and fry for 5 minutes until pepper is cooked.
- Serve the salmon with the cauliflower rice and sauce, along with any excess oil
Nutrition Information (for entire recipe):
Carbohydrate:
4.19
Calories: 289
Fat:
26.39
Protein:
8.23
Ratio:
2.12:1
Tags:
Fish
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
