Made With Riced Cauliflower
Carbs
14g
Time
15 mins
Calories
500
Veg Servings
2
Ingredients
- For the MISO-GLAZE:
- 2 tbsp Miso Paste
- 2 tbsp Soy Sauce
- 2 tbsp Rice Vinegar
- 2 tbsp Ginger Paste
- 2 tbsp chopped Garlic
- For the SALMON BOWL:
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 2 fillets of Salmon (250g / 8.5oz)
- 1 cup / 100g of Edamame
- 1 cup / 30g of fresh Spinach leaves
- Fresh Lemon, juiced and sliced
- Spring Onions, sliced
- Sesame Seeds
- Salt & Pepper
- Furikake Rice Seasoning (optional)
Method
- 1 For the MISO GLAZE:
- 2 Making the Glaze couldn't be simpler - just add the Miso Paste, Soy Sauce, Rice Vinegar, Ginger Paste and chopped Garlic to a small bowl and mix well
- 3 For the SALMON BOWL:
- 4 Pat the Salmon dry using kitchen paper and brush with the Miso Glaze.
- 5 Place it on a lined baking tray and broil for 5 minutes at 200 °C / 400 °F (alternatively you can pan-sear it!)
- 6 Meanwhile, heat 2 pouches of Fullgreen Riced Cauliflower according to the pouch instructions and toss the Edamame and Fresh Spinach leaves with a little Lemon Juice
- 7 In 2 bowls - make a bed of Cauli Rice and ad the lemony Spinach and Edamame to the sides. Then lay your beautiful Miso Salmon on top and sprinkle everything with Sesame Seeds, Spring Onions and Furikake Seasoning (if you have it). Alternatively, season with plenty of Black Pepper and a little Salt!
- 8 Serve and enjoy!!
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