With light and refreshing flavours, this dish is the perfect way to celebrate the end of summer and pack in your vitamin D (and C!) even after the sun fades away! Replacing traditional white rice with cauliflower rice ensures you're getting an extra dose of nutrients and it also tastes delicious paired with the fruity mango and baobab dressing.
Ingredients:
For the salmon:
3 boneless salmon fillets
juice of 1 1/2 lemons
chilli flakes, to taste
black pepper, to taste
For the cauliflower rice:
1 medium cauliflower
pink salt, to taste
black pepper, to taste
2 tsp coconut oil
handful of flaked almonds
For the dressing:
2 tsp Aduna Baobab Powder
1/2 a fresh mango
handful of fresh mint leaves
Method:
Preheat the oven to 200C. Place your salmon fillets on some tin foil & squeeze over the juice of 1/2 a lemon for each fillet, along with a sprinkle of the chilli flakes and black pepper. Fold the tin foil up into parcels so no air can escape and roast the salmon fillets in the oven for approx. 12-15 minutes (depending on thickness of fillet) until cooked through on a baking tray.
To make the cauliflower rice, remove the leaves and woody stalk and chop the remaining cauliflower into florets.Pulse until a rice-like consistency then transfer to a bowl and season with pink salt and pepper. Heat the coconut oil in a large frying pan and sauté the cauliflower rice for 5-7 mins.
To make the dressing, place all the ingredients in a blender and blend until smooth. Assemble the salmon on top of the cauliflower rice, garnish with flaked almonds and drizzle over the dressing.
Enjoy!
Recipe by bali.zest
Photography by Ollie Crichton
