Hot-smoked salmon with cauliflower ‘fried rice’ salad
Sick of rice? Try this fresh, green and healthy salad that substitutes rice for pulsed blended cauliflower.
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Hot-smoked salmon with cauliflower ‘fried rice’ salad
- 1 medium_piece cauliflower (1.5kg)
- 2 free range eggs
- 1 1/2 tablespoon virgin coconut oil
- 1/2 teaspoon five-spice powder
- 200 gram snow peas
- 1 lebanese cucumber (130g), sliced thinly
- 2 long red chillies, sliced thinly
- 1/2 cup loosely packed small mint leaves
- 1 tablespoon thinly sliced lemon rind
- 150 gram x 2 pieces hot-smoked salmon
- 1/4 cup (60ml) lemon juice
- 2 tablespoon olive oil
Method
Hot-smoked salmon with cauliflower ‘fried rice’ salad
- 1Pulse cauliflower in a food processor until cut into rice-sized pieces. Steam or microwave for 6 minutes, or until just tender. Season to taste.
- 2Meanwhile, whisk eggs; place in a jug ready for pouring.
- 3Heat a large wok or frying pan with 1 teaspoon of the oil. Pour egg into wok to form a net with a solid outer circle. Tip net out of pan. Make a second ‘net’ with remaining mix.
- 4Add half the remaining oil to wok; stir-fry cauliflower and five-spice powder for 2 minutes or until browned lightly.
- 5Place snow peas in a heatproof bowl; pour over boiling water, stand for 2 minutes, drain well.
- 6Combine cauliflower fried rice with snow peas, cucumber, chilli, mint, rind, roughly torn egg net and flaked salmon pieces; toss gently.
- 7Combine juice and oil; dress salad with dressing to serve.
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