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Riced Cauliflower Salmon Stir Fry

Main Meals | Family Food | Low Calorie

CARBSKCALSTIMESERVESVEG SERVINGS
30g39520 mins
24

MADE WITH RICED CAULIFLOWER

This veg-tastic stir fry has some seriously delicious Asian flavors and makes a great mid week dinner. We like to cook this in advance to let the flavors mellow. Add a squeeze of lime for a fresh zing!

Ingredients:

Filling:

Ingredients:

  • 2 x pouches Fullgreen Riced Cauliflower
  • 1 fillet cooked salmon
  • 1 whole courgette
  • 150g red cabbage
  • 2 cloves garlic
  • 2 Tbsp Tamari Sauce
  • Tsp honey
  • Pinch grated Ginger
  • Tsp toasted sesame oil
  • 150g broccoli
  • 1 medium carrot- julienned
  • Large handful beansprouts
  • Chilli flakes to taste
  • Handful frozen peas
  • Fresh coriander and sesame seeds to garnish

Method:

  • Prep the veggies (you can use anything you have leftover in the fridge for this really).
  • Chop the courgettes into bitesized pieces and thinly slice the red cabbage.
  • In a large frying pan or wok, heat the sesame oil and crush in the garlic cloves. Bring this to a medium heat and cook until fragrant.
  • Bring the heat to medium-high and add in the courgette, frozen peas and broccoli florets and cook until slightly softened. Then add your beansprouts, red cabbage and carrot noodles and toss everything together.
  • Pour in the riced cauliflower and give everything a good mix.
  • Mix together the chilli flakes, Tamari sauce, grated ginger and honey and pour this over the veggies, tossing everything together.
  • Once everything is cooked and smelling amazing, serve between two dishes and top with slices of the salmon and a good garnish of sesame seeds and coriander.

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