Vietnamese Salmon Salad with Cauliflower Rice

Method

1. 1 In a small bowl, combine the Ginger Paste, finely chopped Garlic, Soy Sauce, diced Shallot, and Lime juice.
2. 2 Bruise a stick of Lemongrass in a mortar and pestle and add this to the mixture
3. 3 Coat the Salmon Fillets in the marinade and allow them to sit for 5 minutes before grilling on a high heat for 5-7 minutes
4. 4 Whilst the Salmon is cooking, let's make a dressing for the Cauli Rice
5. 5 In a another bowl, pour 3 tbsps of Rice Vinegar, a dash of Sriracha (to taste) and 1 tbsp Sesame Oil.
6. 6 Mix the dressing together with your (uncooked) Riced Cauliflower
7. 7 To serve, create a bed of Cauli Rice and top with Green Onions and grated Carrots
8. 8 Add one Salmon Fillet per person and pour any remaining marinade over the dish
9. 9 For a little healthy fat, you can also add a few slices of Avocado
10. 10 And for a bit of interest, maybe a tsp of Sesame seeds
11. 11 So easy and so delicious!